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Video: How Tuesday #23

Pappardelle with Braised Short Ribs

Yields1 Serving

 

 4 Boneless/Skinless Chicken Bresasts
 1 Bag of Quality Papperdale Pasta
 1 Package of Wild Mushrooms: Portabella, Shitake, Procini, etc.
 2 Packages of Fresh Brussel Sprouts
 5 Strips of Bacon
 1 Bag of Frozen Organic Green Peas
 ½ cup Diced Yellow Onion
 3 Cloves of Garlic Finely Diced
 ½ cup Dry White Wine (Sauvignon Blanc, Pinot Gris, etc.)
 ½ cup Chicken Stock
 ¼ cup Heavy Cream
 ¼ cup Olive Oil
 1 tbsp Butter
 1 Bunch Flatleaf Parsley

1

Heat oven to 350.

2

Trim the butt of the sprouts then cut them lengthwise into quarters.

3

Stack all the strips of bacon on top of each other and cut crosswise to create little strips.

4

Place sprouts in a large mixing bowl and add bacon.

5

Douse with ½ cup or so of olive oil.

6

Salt and pepper and pour them onto a baking sheet, separating them as much as possible, and then roast until nice and brown. Don’t worry to char them well. They taste better that way!!

7

For this dish, I sous vide the chicken breasts to 135 degrees and then seared them on the stove top in cast iron. If you do not sous vide, just saute your chicken for good color and then finish to temperature in the oven. Usually 15-20 minutes at 350.

8

In the same pan you cooked the chicken, add half the olive oil and saute the mushrooms until they start to release their liquid.

9

Remove from the pan with tongs to a bowl.

10

Add the remaining olive oil and saute the onion for 5 minutes, or until translucent.

11

Add the garlic and cook for 2 minutes.

12

Add the wine and deglaze the pan, scraping up all bits from the cooked chicken.

13

Reduce by half then add the chicken stock and return the mushroom s to the pan.

14

Reduce for 3 minutes then add the cream.

15

Reduce for 2 minutes, remove from heat and add butter.

16

Bring 4 quarts of salted water to a boil. Cook pasta for 3-4 minutes, then drain.

17

Toss pasta, sprouts and sauce together then serve topped with fresh grated Parmesan cheese and fresh chopped parsley!!

Ingredients

 4 Boneless/Skinless Chicken Bresasts
 1 Bag of Quality Papperdale Pasta
 1 Package of Wild Mushrooms: Portabella, Shitake, Procini, etc.
 2 Packages of Fresh Brussel Sprouts
 5 Strips of Bacon
 1 Bag of Frozen Organic Green Peas
 ½ cup Diced Yellow Onion
 3 Cloves of Garlic Finely Diced
 ½ cup Dry White Wine (Sauvignon Blanc, Pinot Gris, etc.)
 ½ cup Chicken Stock
 ¼ cup Heavy Cream
 ¼ cup Olive Oil
 1 tbsp Butter
 1 Bunch Flatleaf Parsley

Directions

1

Heat oven to 350.

2

Trim the butt of the sprouts then cut them lengthwise into quarters.

3

Stack all the strips of bacon on top of each other and cut crosswise to create little strips.

4

Place sprouts in a large mixing bowl and add bacon.

5

Douse with ½ cup or so of olive oil.

6

Salt and pepper and pour them onto a baking sheet, separating them as much as possible, and then roast until nice and brown. Don’t worry to char them well. They taste better that way!!

7

For this dish, I sous vide the chicken breasts to 135 degrees and then seared them on the stove top in cast iron. If you do not sous vide, just saute your chicken for good color and then finish to temperature in the oven. Usually 15-20 minutes at 350.

8

In the same pan you cooked the chicken, add half the olive oil and saute the mushrooms until they start to release their liquid.

9

Remove from the pan with tongs to a bowl.

10

Add the remaining olive oil and saute the onion for 5 minutes, or until translucent.

11

Add the garlic and cook for 2 minutes.

12

Add the wine and deglaze the pan, scraping up all bits from the cooked chicken.

13

Reduce by half then add the chicken stock and return the mushroom s to the pan.

14

Reduce for 3 minutes then add the cream.

15

Reduce for 2 minutes, remove from heat and add butter.

16

Bring 4 quarts of salted water to a boil. Cook pasta for 3-4 minutes, then drain.

17

Toss pasta, sprouts and sauce together then serve topped with fresh grated Parmesan cheese and fresh chopped parsley!!

Chicken Pappardelle w/Roasted Brussels, Bacon & Wild Mushrooms
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