Crown Roast Chicken with Tagliatelle and Wild Mushroom Sauce

This dish of Crown Roast Chicken with Tagliatelle and Wild Mushroom Sauce is perfect for a midweek bite or a weekend feast for family and friends. Home made pasta, roasted chicken and a creamy sauce!

2-4

Ingredients

Pasta

250g OO flour
250g semolina flour
5 eggs

1 medium chicken
15ml veg oil
25g butter
Salt and pepper

Sauce

300g wild mushrooms
1 shallot, peeled and diced
2 cloves garlic, crushed
100ml white wine
200ml chicken stock
100ml double cream
Knob of butter

To serve

Chervil and tarragon

Method

Print Recipe

Preheat the oven to 200c
Mix all the ingredients for the pasta together in a food processor,, wrap in cling film and chill in the fridge for 30 minutes.
Remove the legs from the chicken, place the crown onto a hot pan with the oil and butter. Season and fry until golden then pop in the oven and roast for 25 minutes. Rest.
Using a pasta machine, roll out the pasta until thin and then run through the tagliatelle setting.
To make the sauce, cook the mushrooms and shallot in the chicken pan for 4 to 5 minutes, add the wine, bring to the boil and then reduce the stock by half. Add the cream and butter and season.
Cook the pasta in boiling water for 1 to 2 minutes. Drain and pop into a pan of foaming butter. Finish with some herbs.
Remove the breasts from the crown, pop onto 2 plates and spoon the pasta and sauce alongside.

Ingredients

Pasta

250g OO flour
250g semolina flour
5 eggs

1 medium chicken
15ml veg oil
25g butter
Salt and pepper

Sauce

300g wild mushrooms
1 shallot, peeled and diced
2 cloves garlic, crushed
100ml white wine
200ml chicken stock
100ml double cream
Knob of butter

To serve

Chervil and tarragon

Method

Preheat the oven to 200c
Mix all the ingredients for the pasta together in a food processor,, wrap in cling film and chill in the fridge for 30 minutes.
Remove the legs from the chicken, place the crown onto a hot pan with the oil and butter. Season and fry until golden then pop in the oven and roast for 25 minutes. Rest.
Using a pasta machine, roll out the pasta until thin and then run through the tagliatelle setting.
To make the sauce, cook the mushrooms and shallot in the chicken pan for 4 to 5 minutes, add the wine, bring to the boil and then reduce the stock by half. Add the cream and butter and season.
Cook the pasta in boiling water for 1 to 2 minutes. Drain and pop into a pan of foaming butter. Finish with some herbs.
Remove the breasts from the crown, pop onto 2 plates and spoon the pasta and sauce alongside.