Chicken + Mushroom Ragu
Chicken + Mushroom Ragu
Ingredients
- 340 grams spaghetti
- 500 grams chicken thigh mince
- 600 grams chicken bone broth
- 40 grams butter
- 2 tablespoons olive oil
- 120 grams Parmesan, grated, plus extra for serving
- 400 grams shiitake mushrooms, roughly chopped
- 6 garlic cloves, grated
- as needed chives, sliced
- 2 lemon
- as needed salt
- as needed black pepper
Instructions
- 1
Place a large saucepan of salted water onto boil for the pasta. Roughly chop the shiitake mushrooms and grate the garlic cloves. Slice the chives.
⏱️ 5 min
- 2
In a large frying pan, add the olive oil and butter over a medium heat. Once the butter is foaming, add the chicken thigh mince. Season the chicken mince with salt and cook for 4-5 minutes until it starts to brown.
⏱️ 5 min
- 3
Add the chopped shiitake mushrooms and grated garlic cloves to the pan with the chicken. Continue cooking for 3-4 minutes until all the water has evaporated from the mushrooms and they begin to color.
⏱️ 4 min
- 4
Pour in the chicken bone broth into the frying pan. Allow the broth to reduce by 50%. In the meantime, cook the spaghetti in the boiling salted water until al dente.
⏱️ 8 min
- 5
Transfer the cooked spaghetti directly into the sauce in the frying pan using tongs. Add a ladleful of pasta water to the sauce. Remove the pan from the heat. Toss through the grated Parmesan and the sliced chives. Continue tossing until you have a thick, glossy sauce. If the sauce is too dry, add a little more pasta water. If it's too wet, return the pan to a low heat and keep tossing until it thickens.
⏱️ 5 min
- 6
Season the dish with salt, black pepper, and a squeeze of fresh lemon juice to taste. Divide the pasta between 4 bowls and finish each serving with extra grated Parmesan. Serve with a punchy side salad.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken + Mushroom Ragu
- 340 grams spaghetti
- 500 grams chicken thigh mince
- 600 grams chicken bone broth
- 40 grams butter
- 2 tablespoons olive oil
- 120 grams Parmesan, grated, plus extra for serving
- 400 grams shiitake mushrooms, roughly chopped
- 6 garlic cloves, grated
- as needed chives, sliced
- 2 lemon
- as needed salt
- as needed black pepper
Instructions
- 1
Place a large saucepan of salted water onto boil for the pasta. Roughly chop the shiitake mushrooms and grate the garlic cloves. Slice the chives.
⏱️ 5 min - 2
In a large frying pan, add the olive oil and butter over a medium heat. Once the butter is foaming, add the chicken thigh mince. Season the chicken mince with salt and cook for 4-5 minutes until it starts to brown.
⏱️ 5 min - 3
Add the chopped shiitake mushrooms and grated garlic cloves to the pan with the chicken. Continue cooking for 3-4 minutes until all the water has evaporated from the mushrooms and they begin to color.
⏱️ 4 min - 4
Pour in the chicken bone broth into the frying pan. Allow the broth to reduce by 50%. In the meantime, cook the spaghetti in the boiling salted water until al dente.
⏱️ 8 min - 5
Transfer the cooked spaghetti directly into the sauce in the frying pan using tongs. Add a ladleful of pasta water to the sauce. Remove the pan from the heat. Toss through the grated Parmesan and the sliced chives. Continue tossing until you have a thick, glossy sauce. If the sauce is too dry, add a little more pasta water. If it's too wet, return the pan to a low heat and keep tossing until it thickens.
⏱️ 5 min - 6
Season the dish with salt, black pepper, and a squeeze of fresh lemon juice to taste. Divide the pasta between 4 bowls and finish each serving with extra grated Parmesan. Serve with a punchy side salad.
⏱️ 3 min