Ingredients
- 4 chicken thighs, bone-in
- 1 tablespoon butter
- 2 strips thinly sliced bacon
- 3 1/2 oz onions
- 3 tablespoons maple syrup (Dark)
- 1/3 teaspoon black pepper
- 3/4 cup red wine
- 3-4 tablespoons demi-glace sauce
- 3/4 cup stock
- 3 1/2 oz shimeji mushrooms
- 2 fresh shiitake mushrooms
- 1/4 oz white wine
- 1/4 oz butter, plus more to taste
- 2 1/2 oz tagliatelle
Method
- Halve the chicken thighs through the joint. Melt butter in a heavy pan, brown both sides of the chicken pieces, remove, and season with salt and pepper.
- Mince bacon and onions.
- Break the shimeji mushrooms into easy-to-eat pieces and cut shiitakes into 2-4 pieces. Put the mushrooms in a small pot, add white wine, butter, salt, and pepper. Cover and simmer for 2-3 minutes.
- Sauté bacon and onions in the pan from the chicken until lightly browned, add 30 ml (2 tablespoons) of flour and sauté some more, and add the chicken back in.
- Add red wine, demi-glace sauce, stock, maple syrup, and black pepper. When this comes to a boil, cover, turn heat to low, and braise until the meat starts to come away from the bone.
- Add shimeji mushrooms during cooking, along with juices.
- Boil tagliatelle in plenty of hot water with salt, drain, sauté in butter, and season with salt and pepper.
- Taste and adjust seasoning by adding maple syrup, salt and pepper. Serve with tagliatelle.
