- 30g dried porcini mushrooms
- 30g butter
- 1 tbsp olive oil
- 1 onion finely chopped
- 1 carrot finely chopped
- 1 celery stalk finely chopped
- 60g diced pancetta or bacon lardons
- 1 handful of fresh parsley chopped
- 250g boned and skinned thigh meat – cut into bite size strips
- Small glass of white wine
- 400g tin chopped tomatoes
- 3 bay leaves
- Salt and pepper
- 400g pasta
- Soak the dried mushrooms in 175ml hand hot water for about half an hour.
- Scoop out, squeezing out as much water as possible and chop finely. Reserve the soaking liquid.
- Melt the butter with oil in a heavy based frying pan (with a lid) over a medium heat. Add the onion, carrot, celery, pancetta, or bacon and most of the parsley (keep some back for sprinkling) and cook stirring until soft and lightly coloured, about 5 minutes.
- Add the chicken and fry until lightly browned on both sides, about 4 minutes, pour over the wine and let bubble until slightly reduced about 2 minutes.
- Stir in the tomatoes, bay leaf, porcini, and porcini soaking liquid. Stir well to mix everything together, turn down the heat and simmer for 45 minutes, stirring from time to time until the chicken is tender.
- Fish out the bay leaves and season to taste.
- Cook the pasta in plenty of boiling salted water until just tender. Drain the pasta and add to the sauce with the rest of the parsley. Toss well to coat and serve straight away.
Note: Think ahead. I double the ingredients for this sauce if I am organised enough.s I will make the sauce a day ahead as the flavour definitely improves. Let the sauce cool completely, divide in two, freeze one for your arsenal in the freezer and use the other.