Recently my husband and I went to an Italian Restaurant in the North End and I ordered this dish. It was out of this world. Herb roasted chicken, caramelized onions and sauteed mushrooms in a creamy Marsala sauce served over Rigatoni. I asked the waiter if he knew what was in the sauce.. he pulled up a chair and told me how they make the entire dish, start to finish. How about that for service??? This is my first attempt at duplicating the recipe and I have to say...pretty darn close....
What makes this dish different from other chicken dishes is the way the chicken is cooked. It's not sauteed boneless breast of chicken, it's bone in chicken breast that has been seasoned with herbs on and under the skin and roasted in the oven. It's worth the extra time doing it this way, trust me!
Ingredients:
Two Large Bone In Chicken Breasts
Olive Oil ( 4 Tablespoons Divided)
Herb De Province
1 Lb Box of Rigatoni, Cooked According to Box Directions
One Large Sweet Onion
1 Box Button Mushrooms ( About Two Cups)
3/4 Cups Marsala Wine
1/2 Cup White Wine
1 Cup Chicken Broth
1 1/2 Tablespoons Corn Starch
2 Cups Heavy Cream
1/4 Cup Parmesan Cheese
Fresh Basil and/or Parley for garnish
Salt and Pepper for seasoning
Directions:
1. Heat the oven to 375. Drizzle olive oil over the chicken breasts, sprinkle salt, pepper and Herb De Province under the skin and on top. Cook until the timers pops, or internal temperature is 170 degrees. Remove from oven and cool slightly. When chicken is cool, remove meat and break into bite sized pieces, do this by hand.
2. Cook box of pasta according to directions on box. Drain and reserve for later.
3. Slice onion into thin slices. Set aside.
4. Slice mushrooms, set aside.
5. Heat 3 Tablespoons of olive oil in a skillet. Add onions and simmer until golden brown and caramelized. (about 15-30 minutes.)
6. Add another Tablespoons of olive oil around the same pan and add the sliced mushrooms. Cook until golden brown ( about 6 minutes).
7. Add the Marsala wine to pan and cook on medium heat until the Marsala has dried up.
8. Add the white wine to pan and cook on medium heat until the wine is reduced to half.
9. In a separate small bowl combine 2 cups of chicken broth and 1 1/2 Tablespoons cornstarch. Stir to combine.
10. Add the above chicken broth mixture to pan with the cooked onions and mushrooms, cook on medium heat until thickened.
11. Lower heat and add the heavy cream. Stir until blended. Salt and Pepper to taste.
12. Add the cooked chicken and the cooked pasta.
13. Stir until mixed and continue to cook on low for a couple of minutes so that the sauce incorporates with the pasta and chicken. Remove from heat and transfer into a serving bowl. Sprinkle with Parmesan cheese, fresh chopped basil or parsley or both.
Print Here
Drizzle chicken breast with olive oil, sprinkle with salt, pepper and Herb De Province under and under the skin.
Roast in a 375 degree oven until timer pops. ( about 1 hour and 15 minutes) or until internal temperature is 165 F.
Break cooled chicken into small pieces. Do this by hand. Set aside.
Thinly slice one large sweet onion, cook slowly in 3 Tbs olive oil until caramelized and brown. (About 20 minutes)
Add another drizzle of olive oil in pan, add sliced mushrooms and cook until soft. ( About 15 minutes). Season with salt & pepper.
Add 3/4 Cup of Marsala and reduce until dry.
Add 1/2 cup of white wine and reduce to half.
Add 1 1/2 Tablespoons of cornstarch to two cups of chicken broth. Add to mushrooms and onions.
Simmer this until thickened.
Add the heavy cream and simmer until thick.
Add the shredded chicken and stir.
Add the one pound of cooked Rigatoni.
Stir then sprinkle with fresh Parmesan Cheese and serve.
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| Happy 26th! |
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