Chicken and Chanterelles with Pasta, Madeira and Cream

Serves 2


4 ounces strozzapreti or similar medium-length pasta

— Kosher salt

2 tablespoons butter

1 shallot, minced

¼ pound golden chanterelles, brushed and broken into pieces

3 chicken thighs, boned

½ cup medium-dry Madeira, preferably Rainwater

½ cup heavy cream

— Black pepper in a mill

2 tablespoons snipped chives


Fill a saucepan half full with water, season generously with salt and bring to a boil over high heat. When the water reaches a rolling boil, add the pasta and stir until the water returns to a boil. Cook according to package directions until just done; drain and keep warm.

Meanwhile, put the butter into a saute pan set over medium heat. When the butter is melted, add the shallots and cook gently until soft and fragrant, about 7 minutes. Season with salt, add the chanterelles and cook until they begin to soften, about 10 minutes.

While the mushrooms cook, slice the chicken into inch-wide strips. Add the chicken to the pan and cook, turning it now and then, until it loses its raw look, about 5 to 6 minutes. Season with salt. Add the Madeira, increase the heat and simmer until the liquid is reduced to about 2 tablespoons.

Add the cream, cover the pan and cook until the cream thickens and the chicken is cooked through, about 8 to 10 minutes more. Uncover the pan, tip in the pasta, turn gently and heat through.

Taste the sauce, season with several turns of black pepper and correct for salt. Transfer to individual plates, sprinkle with chives and enjoy right away.

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