Pollo ai Funghi Selvatici con Strozzapreti

Pollo ai Funghi Selvatici con Strozzapreti ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 oz dried porcini mushrooms
• 1 cup warm water
• 2 tbsp olive oil
• 8 oz cremini mushrooms
• 2 medium shallots
• 3 cloves garlic
• 1/2 cup dry white wine
• 1.5 cups chicken broth
• 3 fresh thyme sprigs
• 12 oz Strozzapreti pasta
• 1/4 cup fresh parsley
• 1/4 cup Parmesan cheese

How to make Pollo ai Funghi Selvatici con Strozzapreti

1. Pat the 1.5 lbs chicken thighs dry and season with 1/2 tsp salt and 1/4 tsp black pepper. In a small bowl, steep 1/2 oz dried porcini mushrooms in 1 cup warm water for 15-20 minutes until softened. Once soft, remove the porcini, reserving the liquid, and chop them coarsely. Slice the 8 oz cremini mushrooms, mince the 2 medium shallots, and finely chop the 3 cloves of garlic.
2. Heat 2 tbsp olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken thighs and sear for 4-5 minutes per side until well-browned. Remove the chicken from the skillet and set aside.
3. Add the sliced cremini mushrooms to the skillet and cook over medium-high heat for 5-7 minutes, stirring occasionally, until they release their liquid and begin to brown. Stir in the chopped rehydrated porcini mushrooms and cook for another 2 minutes.
4. Add the minced shallots and garlic to the skillet and cook for 2-3 minutes until fragrant and softened, being careful not to burn the garlic.
5. Pour in 1/2 cup dry white wine and deglaze the pan, scraping up any browned bits from the bottom. Let the wine reduce by half, which should take about 2 minutes.
6. Carefully strain the reserved porcini soaking liquid through a fine-mesh sieve or coffee filter into the skillet to remove any grit. Add 1.5 cups chicken broth and 3 fresh thyme sprigs. Bring the sauce to a simmer.
7. Return the seared chicken thighs to the skillet, nesting them into the mushroom sauce. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through and very tender.
8. While the chicken simmers, bring a large pot of salted water to a rolling boil. Add the 12 oz Strozzapreti pasta and cook according to package directions until al dente.
9. Once the chicken is cooked, remove it from the skillet and shred it into bite-sized pieces using two forks. Discard the thyme sprigs. If the sauce is too thin, increase the heat and simmer uncovered for a few minutes until it thickens slightly. Stir the shredded chicken back into the mushroom sauce.
10. Drain the cooked pasta and add it directly to the skillet with the chicken and mushroom sauce. Toss everything together until the pasta is well coated. Chop the 1/4 cup fresh parsley and stir it in. Taste and adjust seasoning as needed.
11. Serve hot, garnished with a sprinkle of 1/4 cup grated Parmesan cheese.

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