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pappardelle with chicken ragout

Pappardelle with chicken and mushroom ragout - Pappardelle au ragoût de poulet et de champignons

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Ingredients
  

Pasta dough – Pate a nouille.

  • 200 g Bakers flour
  • 1 pinch Salt
  • 2 medium Eggs
  • 1 medium Egg Yolk
  • 1 tbsp EVOO (extra virgin olive oil)
  • 50 g Semolina , fine for dustring

Chicken Ragout

  • 1 each Chicken thigh
  • 15 g Flour
  • 15 g Butter
  • 10 g French Shallots Brunoise
  • 1/2 Garlic Crushed
  • 100 g Mushrooms Chopped finely
  • 3 g Tarragon fresh
  • 5 g Baby Capers
  • 10 g Semi dried tomatoes Diced
  • 10 g Olives Pitted and small dice
  • 15 ml White wine
  • 30 ml Double cream
  • 1 tsp Parsley Finely chopped

Liason

  • 1 Egg Yolk
  • 20 ml Cream

Putting Together

  • 100 ml EVOO
  • 80 g Parmesan Cheese
  • 30 ml Olive Oil
  • 2 tbsp Pasta cooking liquid
  • 4 leaves Basil leaves - deep fried

Instructions
 

Pasta dough – Pate a nouille.

  • Sift flour and salt and make a bay. Whisk the eggs and oil together and pour into the centre of the flour. Using fingers and a pastry scraper mix the flour with the egg mixture to form dough.
  • Knead gently until firm and smooth. Cover with plastic and refrigerate for 30 minutes to rest.

Chicken and Mushroom Ragout

  • In a small saucepan melt butter, add shallot and garlic and sweat gently until soft approx 5 minutes.
    Add mushrooms cook for further 5 minutes Add chicken and tarragon mix gently through mushroom and vegetable mixture.
    Add flour mix well, continue to cook gently.
  • Moisten with white wine, mix gently reduce by half, add hot chicken stock.
    Cook gently for approx 5 minutes until stock has reduced by 1/3 and chicken has cooked thoroughly. Add double cream, mix to combine.
  • Remove saucepan from heat, and add diced sundried tomatoes, capers and olives, check seasoning.
  • Add the liaison to the remaining chicken ragout mixture. Finish with chopped parsley and refrigerate.

Putting together

  • Cook the Pappardelle in boiling salted water as per tagliatelle recipe- drain.
  • In a sautese gently heat ragout with a small amount of pasta cooking liquid, gently mix to reheat, Add pappardelle. Toss gently to warm through-check seasoning
  • Garnish with parmesan cheese and deep fried basil leaves- serve as per demonstration. (photo)