Ingreadient :

Pasta

• 250g OO flour
• 250g semolina flour
• 5 eggs
• 1 medium chicken
• 15ml veg oil
• 25g butter
• Salt and pepper

Sauce

• 300g wild mushrooms
• 1 shallot, peeled and diced
• 2 cloves garlic, crushed
• 100ml white wine
• 200ml chicken stock
• 100ml double cream
• Knob of butter

To serve

• Chervil and tarragon

Direction :

1. Preheat the oven to 200c
2. Mix all the ingredients for the pasta together in a food processor,, wrap in cling film and chill in the fridge for 30 minutes.
3. Remove the legs from the chicken, place the crown onto a hot pan with the oil and butter. Season and fry until golden then pop in the oven and roast  for 25 minutes. Rest.
4. Using a pasta machine, roll out the pasta until thin and then run through the tagliatelle setting.
5. To make the sauce, cook the mushrooms and shallot in the chicken pan for 4 to 5 minutes, add the wine, bring to the boil and then reduce the stock by half. Add the cream and butter and season.
6. Cook the pasta in boiling water for 1 to 2 minutes. Drain and pop into a pan of foaming butter. Finish with some herbs.
7. Remove the breasts from the crown, pop onto 2 plates and spoon the pasta and sauce alongside.