Tjestenina s Piletinom i Gljivama u Umaku od Vrhnja i Bijelog Vina
85% autentično · Croatian/Italian Influence
An elevated version featuring a richer sauce infused with white wine and a touch of Dijon mustard, offering a more complex flavor profile.
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Sastojci
- Linguine pasta400g
- Chicken thighs, boneless and skinless500g
- Mixed wild mushrooms (e.g., porcini, chanterelle)300g
- Heavy cream250ml
- Dry white wine150ml
- Shallots2
- Garlic3 cloves
- Butter2 tbsp
- Olive oil2 tbsp
- Dijon mustard1 tsp
- Chicken broth100ml
- Fresh thyme1 tbsp, chopped
- Pecorino Romano cheese, grated30g
- Saltto taste
- Black pepperto taste
Koraci
- 1
Cook linguine pasta according to package directions until al dente. Drain, reserving about 1 cup of pasta water.
- 2
Cut chicken thighs into 1-inch pieces. Season with salt and pepper.
- 3
Clean and slice the wild mushrooms. Finely chop shallots and garlic.
- 4
Heat olive oil and butter in a large skillet over medium-high heat. Add chicken pieces and sear until golden brown on all sides. Remove chicken and set aside.
- 5
Add shallots to the skillet and sauté until softened, about 3 minutes. Add garlic and mushrooms, cook until mushrooms are tender and browned, about 6-8 minutes.
- 6
Deglaze the pan with white wine, scraping up any browned bits. Let it reduce by half, about 2-3 minutes.
- 7
Stir in chicken broth and Dijon mustard. Bring to a simmer.
- 8
Reduce heat to medium-low. Pour in heavy cream and stir until the sauce is smooth and slightly thickened. Stir in chopped fresh thyme.
- 9
Return the cooked chicken to the skillet. Add the drained linguine and toss to coat. Add reserved pasta water if needed to reach desired sauce consistency.
- 10
Stir in grated Pecorino Romano cheese. Season with salt and pepper to taste.
- 11
Serve immediately.
