Recipe: Cider Chicken Tagliatelle
This recipe was adapted from the BBC TV Series “Ready Steady Cook” on BBC2, and with a few additions has been quite popular with my family and friends each time I prepare it. My recipe’s aren’t too formulaic, they evolveeach time, so please read this through carefully first before attempting at home!
For this dish you don’t need to be too particular about the quantities of ingredients required. It depends on your appetite, but I’d recommend per person roughly:
- One reasonably sized Chicken Breast
- One Medium sized Leek
- A decent handful of Chestnut Mushrooms
Plus some standard ingredients:
- Cider – a 330ml Bottle should be adequate for most purposes
- Double Cream
- Dijon Mustard
- Some Unsalted Butter
- a splash of Cooking Oil
And of course Tagliatelle according to appetite. I like to mix the normal and Tagliatelle Verde.
You’ll need one Frying Pan, one deep bottomed Pan, and a Saucepan to cook the Pasta.
Prepare the Marinade by mixing a Chicken Oxo Cube, a clove or two of Garlic (to taste), 2-3 tsp of Dijon Mustard and a generous splash of the Cider, to a fairly runny paste. The Chicken should be skinned, and the Skins discarded, and the pieces coated in the marinade, be sure to mix well by hand so that the Chicken is well covered. Leave this for at least an hour in the refrigerator, covered with cling film or a clean plate.
Prepare the Leeks and Mushrooms by washing and chopping as required. Prepare 2-3 Shallots with as fine a dice as you can manage, and another clove of Garlic.
Add some oil, the Shallots and Garlic to the deep pan, and heat to a moderate to high temperature, letting the Shallots become nice and translucent. Drain the chicken pieces through a sieve if you have one, or so that they are reasonably free of any liquid jus and add to the pan to seal. Don’t throw away the Jus, add more of the cider to it at this point so it becomes more liquid, and so that it will cover the bottom of the pan between 1.5 and 2cm deep. Keep turning the chicken until it is all sealed, and then add the Cider/Jus. Turn the heat down to medium and simmer gently for 20 mins or so, while you prepare the vegetables and the Pasta.
Prepare the saucepan with hot water from the Kettle and be prepared to cook the Pasta as per it’s instructions.
Add the unsalted butter to another frying pan, and turn up to a medium heat, and when ready gently warm the Leeks through so they become soft and translucent.
Add the Double Cream to the Chicken/Cider combination, and simmer for about 5-10 mins, allowing the sauce to reduce slightly. You should taste the sauce at this point, and season according to taste.
Add the Mushrooms to the pan with the Leeks to warm for no more than 2-3 minutes. At this point you should drain the Pasta as it should be ready to serve, and add the Leeks & Mushrooms from the Frying Pan in to the Cider/Chicken/Cream combination. Stir to coat everything with the Sauce, and simmer a little longer if the sauce is still too runny.
Serve it up either by adding the Tagliatelle to the sauce and turning it over in the pan, or by making a ring of Pasta on the plate and adding the Chicken & sauce over the top.