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Chicken Chasseur with Fresh Tagliatelle

A beautiful family dish. For the pasta, you need double-zero flour. Its high gluten content makes the dough elastic, giving the pasta bite. Using free-range organic eggs is not only the right ethical choice but also gives great results.


  • 30g plain flour

  • salt and freshly ground black pepper

  • 1 chicken, cut into 8–10 pieces

  • 2 tbsp olive oil

  • 20g unsalted butter

  • 2 shallots, peeled and cut into quarters

  • 2 garlic cloves, peeled and finely chopped

  • 175g chestnut mushrooms, cut into quarters

  • 3 tbsp thyme leaves

  • 100ml madeira

  • 200ml fresh chicken stock

  • 100ml passata

  • 100ml double cream

  • 4 tbsp finely chopped tarragon

  • For the pasta

  • 250g ‘00’ flour

  • 5 eggs (2 whole eggs, 3 egg yolks)

  • 2 tbsp olive oil

  • large knob of unsalted butter

  • semolina flour, to dust


  • 1.

    Place the flour, eggs, egg yolks and olive oil in a medium-sized food processor and blend until the mixture forms a ball. Remove and knead until smooth. Cover with cling film and rest in the fridge for 20 minutes.

  • 2.

    Place the plain flour on a plate and season with salt and pepper, then roll the chicken pieces in the flour.

  • 3.

    Heat a large casserole pot and add half the olive oil and the butter. Once hot, put in the floured chicken pieces. Cook over a medium to high heat for 4–5 minutes, until golden brown. Remove the chicken and leave to rest.

  • 4.

    Put the other tablespoon of olive oil in the casserole pot and add the shallots. Cook for 3 minutes until they begin to go soft. Add the garlic and cook for 2 minutes, then add the mushrooms and thyme. Cook for a further 2 minutes.

  • 5.

    Pour in the Madeira to deglaze the casserole pot. Return the chicken pieces and add the chicken stock and passata. Bring to the boil, then reduce to a simmer and cook for 30 minutes.

  • 6.

    Remove the pasta dough from the fridge and cut it in half. Lightly dust with some semolina flour and also dust the pasta machine.

  • 7.

    Feed the first block of dough through the pasta machine, gradually reducing the setting each time from the thickest to the thinnest setting, until you have a thin sheet of pasta. Then attach the tagliatelle cutter attachment to the machine and feed the pasta sheet through. Carefully place the pasta ribbons on a lightly floured baking sheet and set aside. Repeat with the second block of dough, making a thin sheet and cutting it into tagliatelle ribbons.

  • 8.

    Bring a large saucepan of salted water to the boil and put in the tagliatelle. Cook for 2–3 minutes, then drain.

  • 9.

    Just before serving, add the cream to the chicken chasseur in the casserole pot and simmer for a further 5 minutes to reduce. Melt the butter in a large frying pan and add the drained tagliatelle. Remove from the heat and toss the pasta in the pan to coat with the melted butter.

  • 10.

    Place a mound of pasta on to each plate and serve 2 pieces of chicken alongside. Spoon over the delicious sauce and garnish with the tarragon.

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Posted by bertiesmumReport
It is superb to cook and superb to eat. I love it.
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