Wow what flavors. I sometimes think chicken dishes can leave something to be desired, but I couldn't be more wrong with this dish. It was so flavorful and enjoyable to put together. Everyone loved it!!! Mr. Smillie really knows how to put flavors together. BRAVO!!! I would like to find out more about Mr. Smillie and his receipes.
Fettuccine with Artichokes and Chicken
We got this satisfying pasta dish from Justin Smillie, the chef at Smith's, a restaurant in New York City. For the chunky, woodsy-tasting sauce, he braises artichoke hearts with chicken, dried porcini mushrooms, and fresh tarragon.
Credit: André Baranowski
Juice of 1 lemon
15 baby artichokes (about 2 lbs.)
3 tbsp. extra-virgin olive oil
4 cloves garlic, thinly sliced
2 dried mushrooms, such as porcini,
chopped (about 1⁄8 oz.)
1 small carrot, finely chopped
Kosher salt and freshly ground black pepper,
to taste
3 boneless, skinless chicken thighs (about 1 lb.),
cut into 1" chunks
1 tbsp. tomato paste
1⁄4 cup white wine vinegar
4 tbsp. chopped tarragon leaves
3 cups chicken broth
1 lb. dried fettuccine
3⁄4 cup grated parmesan
1. Stir lemon juice into a medium bowl filled with water. Trim away tough outer leaves of the artichokes to expose their tender, pale green interior. (For illustrated, step-by-step instructions, see Trimming Baby Artichokes.) Put trimmed artichokes into lemon water; set aside.
2. Heat the oil in a dutch oven over medium-high heat. Add the garlic, mushrooms, and carrots and cook, stirring frequently, until soft, about 8 minutes. Season the chicken with salt and pepper. Increase heat to high and add the chicken and tomato paste; cook, stirring occasionally, until chicken is lightly browned, about 6 minutes. Add the vinegar and cook, stirring constantly, until liquid has evaporated, about 1 minute. Drain the artichokes and add them, along with 2 tbsp. tarragon and the chicken broth, to the pot. Bring broth to a boil and reduce heat to medium-low. Simmer until chicken and artichokes are very tender and the broth has reduced by half, about 40 minutes. Season with salt and pepper and set sauce aside.
3. Meanwhile, bring a pot of salted water to a boil over high heat. Add pasta and cook until al dente, about 7 minutes. Reserve 1 cup pasta water. Drain pasta and transfer to pot with artichoke and chicken sauce; set over high heat. Bring sauce to a boil, stir in 1⁄2 cup parmesan and cook, tossing occasionally with tongs, until sauce thickens and clings to pasta, about 2 minutes. (If sauce is too dry, pour in a little pasta water.) Add remaining tarragon and season with salt and pepper. Transfer pasta to 4 bowls and sprinkle with remaining parmesan.
SERVES 4
Ratings & Reviews (4)
I loved the layers of flavor in this dish. It was light and lovely and the simmering time brought all the parts together beautifully. My post is here: http://lisaiscooking.blogspot.com/2009/05/fettuccine-with-artichokes-and-chicken.html
Straight forward and great. Added more garlic and some red pepper flakes and a bit more tomato paste. Over the top great.
I love the ingredients in this recipe. However, is there a step missing, where you need soak the dried mushrooms in a boiling liquid to rehydrate them as well as take out any grittiness that is there?
Fettuccine with Artichokes and Chicken
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