Name: Chicken and mushroom penne in a mustard and brandy sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 5 servings
Cuisine: Boil
Ingredients: 40 ml butter; 15 ml yellow mustard seeds; 2 red onion halved, sliced; 2 celery stalks sliced; 2 garlic cloves, crushed; 250 g mushrooms mixed, quartered; flour; 8-10 chicken thighs, cubed; 30-50 ml brandy; 250 ml cream; 125 ml stock chicken; 15 ml Dijon mustard; olives black, halved, pitted; Italian parsley chopped; parmesan cheese or pecorino cheese, grated; 350-400 g pasta penne

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Ingredients (16)

40 ml	butter
15 ml	yellow mustard seeds
2	red onion — halved, sliced
2	celery stalks — sliced
2	garlic — cloves, crushed
250 g	mushrooms — mixed, quartered
	flour
8-10	chicken — thighs, cubed
30-50 ml	brandy
250 ml	cream
125 ml	stock — chicken
15 ml	Dijon mustard
	olives — black, halved, pitted
	Italian parsley — chopped
	parmesan cheese — or pecorino cheese, grated
350-400 g	pasta — penne

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Method:

Heat half of the oil and butter in a saucepan. Add the mustard seeds. Once they begin to pop, add the onion and celery and sauté until soft. Add the garlic and sauté for another minute. Add the mushrooms and cook, stirring every now and again until the mushrooms are almost tender. Sprinkle a little flour over the mushrooms and stir well. Cook for 30 seconds, stirring. Remove from the pan and set aside.

Heat some more oil and butter and brown the chicken pieces, stir-frying over a high heat. Have a match or lighter ready. Pour the brandy into the pan and light. Shake the pan over the heat until the flames die down. Pour the cream and stock into the pan. Reduce the heat and add the mustard. Simmer for a few minutes until the chicken is tender.

Stir the mushroom mixture into the sauce. Add the olives. Simmer for a few minutes until the mixture has thickened slightly. Add the parsley.

Cook the penne in a large saucepan of salted boiling water until al dente. Drain and mix the chicken sauce into the penne. Serve sprinkled with pecorino or Parmesan, garnished with parsley.

Text and image: Ideas magazine

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