Chicken cacciatore pappardelle with gremolata crumbs

1.Cover porcini with boiling water and seek for 15 minutes or according to packet instructions. Drain through sieve and keep liquid aside; chop porcini roughly.

2.Bring large saucepan of salted water to the boil to cook pasta later.

3.Meanwhile, heat oil in other saucepan over high heat and brown chicken breast for 2 minutes each side. Remove from pan and set aside.

4.Reduce heat to medium-high. Add onion, garlic and oregano to pan and cook for 3 minutes until translucent, stirring occasionally. Add wine and reduce quantity by half (takes approx 3 minutes).

5.Add porcini liquid, passata, and sugar. Return chicken to pan. Bring to the boil, reduce heat to low and simmer gently for 30 minutes until chicken is tender. Remove from heat.

6.Make gremolata crumbs while chicken is braising. Heat extra olive oil in frying pan over high heat. Add breadcrumbs, basil, garlic and a little salt and cook for 3 minutes, stirring regularly. Remove, drain on paper towel and set aside.

7.Cook pasta according to packet instructions; drain.

8.Meanwhile, remove chicken breasts from sauce and shred using 2 forks. Return shredded chicken to pan, add olives and stir through sauce.

9.Place pasta in bowls and top with cacciatore sauce, gremolata crumbs and grated parmesan.