Name: Fettucine with chicken and mushroom ragu
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6
Ingredients: 3 chicken marylands, halved; 2 tablespoon plain flour, seasoned; 1 tablespoon oil; 3 medium onions, quartered; 2 garlic cloves, chopped; 200 gram button mushrooms, chopped; 2 cup (500ml) chicken stock; 1 tablespoon thyme; 500 gram fettuccine

Ingredients

3 chicken marylands, halved

2 tablespoon plain flour, seasoned

1 tablespoon oil

3 medium onions, quartered

2 garlic cloves, chopped

200 gram button mushrooms, chopped

2 cup (500ml) chicken stock

1 tablespoon thyme

500 gram fettuccine

Method

1.Toss chicken in flour to coat, shaking off any excess. Heat half of oil in a large heavy-based saucepan on high. Cook chicken for 5 minutes, until browned. Remove chicken from pan.

2.Heat remaining oil in same pan on medium and cook onion, garlic and mushrooms for 5-7 minutes, until softened.

3.Return chicken to pan and add stock and thyme. Bring to boil. Reduce heat to low, cover and simmer gently for 30 minutes, until chicken is tender.

4.Meanwhile, cook fettuccine in a large saucepan of boiling, salted water according to packet directions. Drain.

5.Remove chicken with a slotted spoon and shred coarsely. Return chicken meat to pan. Toss through fettuccine and serve immediately.

You can substitute 500g of chicken thigh fillets for the marylands (thigh and leg joints), if you prefer. Keep the onion quarters intact by leaving the root of the union attached.
Note

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Ingredients

Method

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