Meats Recipes - Peasant Chicken

Ingredients                                        

• 4 chicken portions

• 30 ml/2 tbsp olive oil

• 25 g/1 oz/2 tbsp butter

• Salt and freshly ground black pepper

• 100 g/4 oz button mushrooms

• 45ml/3 tbsp chopped parsley

• 2 garlic cloves, chopped'

• 150 ml/2/3 cup chicken stock

• 225 g/8 oz/2 cups conchiglie or rigatoni

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Method:

1. Brown the chicken portions in the oil and butter in a large frying pan (skillet).

2. Season with salt and pepper, cover and cook gently for 20 minutes. Add the mushrooms and cook for 10 minutes.

3. Sprinkle the chicken with the parsley and garlic, cover and cook for 4 minutes. Lift the chicken out of the pan and keep warm.

4. Add the stock to the juices in the pan and boil, stirring, until slightly reduced.

5. Meanwhile, cook the pasta in plenty of boiling, salted water for 10 minutes until just tender, drain.

6. Stir the pasta into the juices in the pan. Top with the chicken and serve straight away.