Carl, who is very knowledgeable about such things, being one who likes vinegar on his poached eggs, and gravy on chips, says this is the best meal I have ever served him. High praise indeed. Julie agreed it was very good, so that makes it official. The secret is in the truffle mustard, an ingredient which certainly adds a certain je ne sais quois, and I don’t quite know what it is. However it is still good if you substitute Dijon.
This must have been ok, because Carl did not ask for the tomato ketchup.
Creamy Chicken Fettuccine
- 400 g boneless, skinless chicken thigh cut into pieces
- 3 tablespoons basil pesto (basil, pine nuts, parmesan in olive oil)
- 1 teaspoon chicken stock powder
- 1 teaspoon truffle mustard (but Dijon will do)
- crushed Garlic or garlic paste. Plenty
- two onions finely chopped
- 1/4 cup white wine
- 300 ml thick cream
- Salt and pepper
- dash of bitters
- dash of lemon juice
- 2 glugs of olive oil
- 2 teaspoons mixed italian herbs
- Parmesan or Romano cheese grated with a potato peeler
- Cut up the chicken and mix in the salt, pepper, pesto, mustard, lemon juice, bitters and garlic.
- Cover and put in the refrigerator
- Marinate as long as possible, at least a couple of hours
- Fry the onion in a glug of oil until translucent
- Add the chicken and saute for a few minutes then add the wine, let it cook slowly until the liquid is reduced and the chicken cooked
- Cook the fettuccine in boiling salted water with a glug of oil until al dente
- When the fettuccine is cooked drain and strain into a pasta serving bowl
- Add the cream to the chicken and turn off the heat while stirring to allow the cream to heat through.
- Mix the chicken and cream sauce with the pasta and add a sprinkle of parmesan
- Serve with salad or with red cabbage!
Sorry, no photo. I will see if the one Carl took is available.
And remember, if you do manage to get hold of some truffles, a truffle shared is a truffle halved.
I made it again yesterday, except this time, when adding the cream, I threw in a slice of Swiss cheese and about 120g of Stilton cheese and stirred it up until the cheeses melted into the cream.
If you like the tang of blue cheese, Try this.