Chicken and mushroom penne in a mustard and brandy sauce

Recipe from: 27 August 2015
recipe, pasta, chicken

Ingredients 17
Servings 5
Time 00:15


  • 40
    olive oil
  • 40
  • 15
    yellow mustard seeds
  • 2
    red onions, halved and sliced
  • 2
    sticks celery, sliced
  • 2
    garlic, crushed
  • 250
    mixed mushrooms, halved or quartered if necessary
  • flour, to sprinkle
  • 8-10
    chicken thigh fillets, cubed
  • 30-50
  • 250
  • 125
    chicken stock
  • 15
    Dijon mustard
  • handful of black olives, pitted and halved
  • chopped Italian parsley, to taste, plus extra to garnish
  • grated pecorino or Parmesan cheese
  • 350-400
    penne pasta


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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Read more on: recipe  |  chicken  |  pasta

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