Pappardelle with chicken, chanterelles and cream. Sea salt and freshly cracked black pepper. Bring a large stockpot of salted water to a rapid boil. Fresh rosemary, crushed red pepper and Tomato & Basil sauce blend together to perfectly season juicy chicken thighs.

Wild and tasty chanterelle's make their debut every June. Foragers count down the days to go out in nature to find these incredible palate party mushrooms. We encourage people to eat chanterelle's cause they are just so good. At the present, you can make Pappardelle with chicken, chanterelles and cream using 9 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Pappardelle with chicken, chanterelles and cream

You need 2 oz of dried chanterelle mushrooms.
It's 350 g of dry pappardelle.
You need 6 of chicken thighs, boneless and skinless, cut into 2 cm cubes.
You need 1 of medium onion, chopped.
It's 3 cloves of garlic, finely chopped.
Prepare 2 cups of heavy cream.
You need 1 tbsp of unsalted butter.
You need 1/2 cup of freshly grated parmesan.
You need of Fresh Italian parsley, chopped for garnish.

So we have an easy recipe to help you on your chanterelle journey. Italian pasta penne gorgonzola and pine nuts. How to make Chicken with Chanterelle Mushrooms Cream Sauce. Then add the cream and thyme twigs and stir.

Pappardelle with chicken, chanterelles and cream step by step

Pour the dried mushrooms into a bowl and add 2 cups of hot water. Let soak for 30 minutes, then fish the mushrooms out and rinse them under cold water. Put the mushrooms on a paper towel lined plate to dry. Pour the soaking liquid through a a sieve lined with a coffee filter to remove any impurities, and set it aside..
Put a large pot of salted water on high heat but don't add the noodles yet..
Add a splash of olive oil to a large pan on medium-high heat. Season the chicken pieces with salt and pepper and fry them until they're browned and cooked, about 6 or 7 minutes. Remove the chicken to a plate..
Drop the noodles into the pot of boiling water and cook about 1 minute shy of the instructions. Continue making the sauce as you wait..
Roughly chop the mushrooms and add them to the pan you used for the chicken. Add a splash of olive oil if the pan seems a little dry. Fry the mushrooms until they brown a little (about 3 or 4 minutes)..
Add the onion and garlic and continue frying for 2 minutes. Return the chicken to the pan. Add the mushroom liquid and let simmer until only a few tbsp of liquid remains..
Turn the heat down to medium. Add the cream, butter, a pinch of salt and several grinds of freshly cracked black pepper. Whisk in the parmesan. Toss in the mostly-cooked pappardelle noodles and give them a few minutes to soak up some of the sauce. Serve topped with more grated parmesan and a sprinkle of Italian parsley..

Then add the chicken back to the cast iron skillet. By adding the chicken last you will ensure the skin remains crispy, but you can still enjoy the yummy velvety cream sauce. Pour in the white wine and simmer until the wine is nearly evaporated. Add the cream and bring the sauce to a boil. Pappardelle are served with chanterelles and radicchio and garnished with curls of Reggiano cheese.