Meal
Chicken and mushroom tagliatelle with tarragon cream
Tender chicken and deeply browned mushrooms in a light coating of tarragon cream.
Clear and checked
Method
- 01
Read, weigh and prepare
12 minHands-onRead the full method and weigh the listed ingredients. Prepare the meat and vegetables as described in the ingredient list, keeping sauce, starch, garnish and working ingredients separate. Clean hands, boards and utensils after handling raw meat.
- 02
Make the crisp crumb
5 minHands-onFry breadcrumbs in their butter over medium heat for 4–5 minutes until golden.
- 03
Finish the crumb
1 minHands-onTake off the heat and stir in parsley. Keep separate so it stays crisp.
- 04
Brown chicken strips in batches
6 minHands-onPat chicken strips dry and season with the listed seasoning. Brown in uncrowded loads in a heavy pan with the listed oil, turning to colour the surfaces. Transfer to a clean plate; it will finish cooking later.
- 05
Brown mushrooms
10 minHands-onBrown mushrooms in remaining oil over high heat in uncrowded loads, leaving still briefly so they colour rather than steam.
- 06
Soften aromatics
2 minHands-onLower heat and add remaining butter, shallot and garlic. Cook for 2 minutes.
- 07
Deglaze and reduce
5 minHands-onAdd white wine, scrape the browned residue from the pan and bubble until substantially reduced.
- 08
Simmer the stock (1)
2 minHands-off · check as directedAdd stock and simmer for 5 minutes.
- 09
Stir and check
1 minHands-onStir, check the base is not catching and adjust the heat. Add the listed top-up water if needed.
- 10
Simmer the stock (2)
2 minHands-off · check as directedContinue at a gentle simmer until the stated readiness cue is reached.
- 11
Build tarragon cream
2 minHands-onStir in cream and Dijon. Return chicken and juices.
- 12
Finish cooking chicken (1)
2 minHands-off · check as directedSimmer gently for 4–6 minutes, checking chicken reaches 75°C for 30 seconds.
- 13
Stir and check
1 minHands-onStir, check the base is not catching and adjust the heat. Add the listed top-up water if needed.
- 14
Finish cooking chicken (2)
2 minHands-off · check as directedContinue at a gentle simmer until the stated readiness cue is reached.
- 15
Season the sauce
1 minHands-onAdd most of the tarragon and taste for seasoning.
- 16
Start heating pasta water
1 minHands-onPut the listed pasta cooking water and cooking salt in a large saucepan and start heating.
- 17
Heat pasta water
7 minHands-off · check as directedAllow the water to reach a full boil; the timer assumes a covered pan and a strong hob.
- 18
Add the pasta
1 minHands-onAdd tagliatelle to the boiling water and stir to separate. Follow its packet for the final cooking time.
- 19
Cook pasta
8 minHands-off · check as directedCook until just short of the packet’s al dente time; this timer is an estimate for dried pasta. Fresh pasta cooks faster.
- 20
Stir and check pasta
1 minHands-onStir briefly, taste for doneness and extend if needed.
- 21
Reserve water and drain
1 minHands-onReserve some starchy cooking water, then drain the pasta.
- 22
Combine pasta and sauce
2 minHands-onToss drained pasta into the finished sauce over medium heat for 1–2 minutes, adding reserved pasta water gradually until coated.
- 23
Finish and serve
2 minHands-onTake off the heat and stir in Parmesan. Serve with remaining tarragon, black pepper and crisp parsley crumb.
Equipment check
4 items required
- Digital scales
- Appropriate chopping board
- Probe thermometer
- Wide frying pan
Check the listed equipment and capacity before you start.
Recipe diagnostics
Checked before you cook.
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