Vol-au-vent in a spaghetti nest
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30 minutes
Ingredients
For 4 persons
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400 g
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5
pieces of chicken thighs
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4 dl
chicken stock
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1
shallot
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500 g
Parisian mushrooms
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2
cloves of garlic
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5 dl
cream
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200 g
sour cream
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1
container of cresson
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handful of flat-leaf parsley
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a few sprigs of lemon thyme
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olive oil
Spaghetti fine
Soubry spaghetti fine belongs to the long pasta range and is finer than classic spaghetti. Soubry spaghetti fine is very good with seafood, or with a Bolognese or Carbonara sauce.
Preparation
- Preheat the oven to 200°C.
- Place the chicken thighs in an oven dish, drizzle with olive oil and season with salt and pepper. Add the chicken stock and the sprigs of lemon thyme. Cover with aluminum foil and place for 60-75 minutes in the oven.
- Finely chop the shallot, garlic and parsley, cut the mushrooms into wedges.
- Cook the spaghetti according to the instructions on the packaging.
- Heat a large pan with butter and olive oil, stir-fry the shallot, half the garlic and the mushrooms until everything is brown. Add the cream and sour cream to the mushrooms and bring to a simmer.
- Remove all the chicken meat from the bones and add to the mushroom cream sauce, together with the chicken cooking liquid. Season with salt and pepper.
- Heat a large pan, add olive oil, the other half of the garlic and the parsley. Fry everything until translucent and remove the pan from the heat. Add the spaghetti with a dash of cooking liquid.
