Chicken and Brandy Farfalle

Chicken and Brandy Farfalle

Meat gets a special aroma after cooking with booze, admit it. Add dried mushrooms, anchovies and pine nuts and you’ve got a winner. Here is a recipe that’s got all of it, that I tested recently for the new issue of Sale & Pepe magazine.

Chicken and Brandy Farfalle

320 g farfalle pasta
250 g boneless, skinless chicken breasts
50 g diced carrots
50 g diced celeriac
15 g dried shiitake mushrooms
250 g fresh spinach
4 anchovies fillets in oil
30 g pine nuts
100 ml brandy
40 g butter
100 ml clear chicken or vegetable stock
salt
pepper

Soak mushrooms in a bowl filled with warm water to soften. Melt butter in a pan and fry the meat on all sides. Season with salt and pepper, pour brandy over and after a portion of liquid evaporates add celeriac and carrots. Fry for a few minutes and then add drained and chopped mushrooms. Pour in the stock, reduce the heat after it boils and continue to cook for 15 minutes. Turn the meat over a couple of times while it cooks.

Take the meat out of the pan and chop it to the bite-sized pieces. Return to the pan and add chopped spinach. Cook on high heat for about 10 minutes and finally, stir in chopped anchovies.

Cook pasta al dente. Toast the pine nuts in a non-stick pan. Stir in the cooked pasta in a prepared ragout. Toss some pine nuts over and serve.

Note: This is my entry for the Presto Pasta Nights, hosted this week by Simona of Briciole.

4 Comments

  1. Stunning photo and lovely combination of ingredients. I never thought to add some brandy to my pasta. Thanks for sharing with Presto Pasta Nights. And since there are only two more weeks before I call it a day after more than 5 years, I’d love to see more of your creations.

  2. Gorgeous photo, indeed! And I like the mix of vegetables you added to the chicken. Finally, thanks to your post, I discovered that there is a Serbian edition of Sale&Pepe. Thank you so much for contributing to Presto Pasta Nights.

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