Roast Chicken and Mushrooms with Fresh Pasta

November 6, 2007

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In Paris markets, chickens are roasted at least twice a day. Follow your nose to the best boulanger and pick out the plumpest, crispest bird in the bunch. You can fix many quick and simple meals with fresh roast chicken. This mushroom-pasta dish is one of the best. SAM & HARRY

2 pounds onions, thinly sliced
4 tablespoons olive oil, divided
1 pound mushrooms, brushed and thinly sliced
3 sprigs fresh thyme
2 tablespoons marsala
4 ounces soft goat’s cheese
4 quarts water, plus 1/2 cup, divided
1 pound fresh tagliatelle or linguine
1 pound roasted chicken, boned and shredded
Grated Gruyère or Parmesan and chopped parsley
Sea salt and freshly ground white pepper to taste

In a large chef’s pan over low heat, sweat the onions in 1 tablespoon oil until translucent, about 30 minutes.

In a large skillet over medium-high, heat 2 tablespoons of oil. Add the mushrooms and thyme and sauté, stirring occasionally until liquid is reduced, about 10 minutes. Add the marsala and reduce, about 2 minutes.

In a medium chef’s pan over very low heat, melt the goat’s cheese in 1/2 cup water, stirring until well blended.

In a large stock pot, bring 3 quarts of lightly salted water to a boil, add the pasta, and cook until al dente. Drain, toss with 1 tablespoon oil, and add to the melted goat’s cheese. Serve topped with onions, mushrooms, and chicken. Season with pepper and garnish with cheese and parsley.
Makes 4 servings.

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