Chicken Boscaiola Recipes

RACH'S PASTA BOSCAIOLA-AKA WOODSMAN'S PASTA-IS A TUSCAN SPECIALTY

Steps:

• Place porcini in small pot and cover with stock, bring to low boil, reduce heat a bit and reduce liquid by half, 10 to 12 minutes
• Remove the mushrooms with slotted spoon, trying not to mix up the liquid too much (so any grit from the mushrooms stays at the bottom of the pot), and chop
• Reserve the mushroom stock
• Bring a pot of water to boil for the pasta
• Heat a large skillet with EVOO, 3 turns of the pan, over medium-high heat
• Add pancetta and render 2 minutes, add fresh mushrooms and brown with pancetta 5 to 6 minutes, add shallots, garlic and rosemary, and season with salt and red or black pepper
• Toss mushrooms 2 minutes more, then add about 1 cup of wine, let it absorb and reduce
• Add reserved stock and porcini, slowly pouring into the skillet leaving behind the last couple tablespoons to avoid adding the grit from the porcini mushrooms at the bottom of the pot, then add tomatoes and passata or puree, reduce heat to low to simmer
• Add cream
• Salt water and cook pasta 1 minute less than package directions to allow for carry over cooking
• Reserve ½ cup boiling pasta water and drain pasta
• Combine the pasta with about ⅔ of sauce, the cheese and use the pasta water as needed to keep moist, then add a little more EVOO to your taste
• Serve pasta topped with remaining sauce and pass extra cheese at table

CREAMY BACON CHICKEN BOSCAIOLA

Steps:

• Dice and cook bacon, onions, red pepper and garlic paste in a shallow fry pan until soft. Remove from pan.
• Cook chicken pieces in same shallow fry pan with butter until just cooked. Cook pasta at the same time as the chicken.
• Combine cooked ingredients with cream and kecup manis. Simmer over a low heat for 10 minutes.
• Add salt, pepper and serve.

CHICKEN BOSCAIOLA

Steps:

• Place a large pot of water on to boil to cook the fettuccine in a later step.
• In a large sauté pan over medium high heat, combine 1 tablespoon each of olive oil and 1 tablespoon of butter until melted and frothy.
• Working in two batches, add in chicken and brown on all sides, about 3-4 minutes per batch. Do not over cook. Remove chicken to a flat plate to cool and stop the cooking process.
• Place the bacon in the same pan and cook until it is crisp. Remove to paper towels and reserve.
• Drain off all bacon fat but reserve two tablespoons, half of which gets used in next step.
• Put one tablespoon of bacon fat and one tablespoon of butter in the same pan and sauté mushrooms for 2-3 minutes or until they just start to give up their liquid. Remove from pan and set aside along with all of the pan drippings.
• Add the second tablespoon of bacon fat and butter into the pan and sauté onions and garlic until the onions are translucent, about 3-4 minutes.
• Add mushrooms and their liquid back into the pan with the onions, add the sherry and cook for one minute scraping any bits from the bottom.
• Add in cream, sour cream, salt, pepper, oregano, basil, parsley and Parmesan cheese. As mixture starts to bubble, reduce heat to medium and simmer 2 more minutes. The mixture will begin to thicken. Reduce heat to low.
• Salt the boiling water and cook fettuccine according to package directions. When draining reserve one cup of pasta water.
• Add cooked chicken and bacon back to sauce, turn heat to low to medium heat and stir.
• Add cooked fettuccine and cook for 1-2 minutes to blend flavors. If the dish is too thick, add a little pasta water until desired consistency is achieved.
• Serve with fresh parsley sprinkled over individual servings.

TOMATO BOSCAIOLA

Steps:

• Heat olive oil in a large saucepan over medium-high heat. Cook and stir bacon, onion, and garlic in hot oil until bacon and onion are thoroughly browned, 5 to 7 minutes. Reduce heat to medium-low. Stir diced tomatoes and basil through the bacon mixture; cook at a simmer for 5 to 10 minutes.
• Stir cream of mushroom soup through the tomato mixture and about 1/2 cup milk. Stirring constantly, increase heat to medium and slowly stir Parmesan cheese into the mixture. Gradually stir 1/2 cup milk into the mixture until it is creamy enough for you preference. Cook and stir until hot, about 5 minutes. Stir parsley into the mixture just before serving.

FETTUCCINE IN CREAMY CHICKEN SAUCE

Steps:

• In a large pot with boiling water, add the pasta and cook until tender but not soft, approx. 8-12 minutes.
• Refresh pasta in ice cold water. Note: Cold water stops the cooking process and keeps pasta to be perfectly al-dente. This technique is mostly used in restaurants. You can skip this step at home.
• Meanwhile, heat the oil in a frying pan over a medium high heat and sear the chicken thighs and set to one side.
• Saute the bacon until caramelised then add the onions, garlic to the pan with a lavish knob of butter followed by the sliced mushrooms, cook the mushrooms until they are a delicate golden brown.
• Pour in the milk and cream with a splash or two of worcester sauce and seasoning, simmer gently then return with the chicken and gently reduce the sauce until it is a thick and creamy texture.
• Melt some butter in a pan and toss in the fettuccine with a little chopped parsley served alongside your yummy chicken, garnish your finished dish with more chopped parsley, a dusting of cracked pepper and a scatter of parmesan if you like!
• Enjoy!