Chicken Tagliatelle.
Even in the summertime there are days that call for filling comfort food and this is one of those dishes. It has fast become a family favourite in my house and pleasing 8 people at the same time is no easy feat, so this one’s a winner. All of my kids are going through particularly sporty phases of their teenage and young adult lives and have taken more of an interest in what they are eating and that it is balanced and good for them. With a dish like this you know there are no hidden ingredients and they are all ingredients that everyone recognises and are easily sourced. Any left-overs will heat up well in the microwave so perfect if you can’t get everyone to the table at the same time!
Chicken Tagliatelle
Serves 6
You will need:
6 chicken pieces – on the bone, skin on
Rapeseed oil
2 medium onions
250g closed cup mushrooms
2 tsp dried sage
2 cloves garlic
Green veg e..g. green beans, tender stem broccoli
1 tbsp plain flour
500ml chicken stock – from cube is fine
250g carton of creme fraiche
Tagliatelle – dry or fresh
Method:
In a hot oven roast the chicken pieces drizzled with oil and seasoned with salt and pepper on high heat for 45 minutes.
Meanwhile roughly chop the onions and slice the mushrooms then fry them with the dried sage on a medium heat in some oil for 20 minutes in a large pan. Then add 2 crushed cloves of garlic to the pan and mix and cook for a minute or two.
Next add the tablespoon of flour and mix through, raising the heat to high and gradually mixing in the chicken stock until it is all added and begins to bubble then turn the heat to low.
Once the chicken has been roasting for 30 minutes put on a large saucepan of water and bring to a boil and then cook the pasta according to pack.
Also cook the green vegetables in boiling water for about 5 minutes max. to keep them nice and bitey and then drain them.
While the pasta and vegetables cook add the creme fraiche to the onion and mushrooms bringing the heat back up to medium to heat through.
Add the drained tagliatelle into the creamy onion and mushroom sauce and mix well.
Serve with the drained greens and roasted chicken pieces on top.
Enjoy!
‘Til next time, Sheila.
