This recips was shared at The Weekend Potluck , My Crowded Kitchen Fabulous Friday's 9 and The Country Momma Cooks.
Melt butter and olive oil over medium high heat. When butter is almost melted add seasoned chicken skin side down if it has skin. Cook for about 7 minutes or until golden brown. Turn over and brown the other side. Remove chicken to plate and set aside.
I used chicken thighs because it's what I had but you could also use breast if you prefer. Next I will make it with whatever is in the fridge again. Heck if you wanted you could use leftover chicken and I wouldn't tell, just skip on to the next step!
Place onion, shallot or garlic, mushrooms, thyme and lemon zest into the pan drippings. Cook over medium high heat until onions are caramelized.
Add flour to the onion mixture and whisk for about 2 minutes until flour is cooked. Slowly add Chicken Stock 1/2 cup at a time. Cook until liquid starts to cook with flour and thicken. Continue adding until all the Stock is gone.
Add chicken back to the pan and cook over low heat covered until chicken is cooked through and falls off the bone. About 1 hour. If using leftover precooked chicken I would just add it now and let cook for 15-20 minutes.
Use 2 forks to shred chicken and remove bones from the sauce. It will be looking yummy licious like this!
At this point add pasta cooked about 1 minute short of al dente. I cooked my pasta for about 8 minutes. Add 1 cup pasta water and lemon juice. Finish cooking pasta in sauce, stirring for another 1-2 minutes or until pasta is al dente or to your desired texture. Add additional pasta water as needed to keep pasta saucy.
Add Parmesan and stir well.
Preparation Time: 5 minutes
Cook Time:1 hour 20 minutes
- 4 whole Chicken Thighs or 2 Chicken Breast
- 1/2 teaspoon Sea Salt
- 1 teaspoon Pepper
- 2 tablespoons Extra Virgin Olive Oil
- 2 tablespoons Butter
- 1 whole Onion, Sliced Thin
- 1 whole Shallot or 3 Cloves Garlic, Minced
- 8 ounces Mushrooms, Sliced
- 1/2 teaspoon Thyme
- 1 whole Lemon Zested
- 1/4 cup Flour
- 3 cups Chicken Stock
- 1 pound Linguine
- 1 whole Lemon, Juiced
- 2 cups Salted Pasta Water Reserved
- 1 cup Parmesan
Season chicken well with salt and pepper, set aside.
Heat oil and butter over medium high heat. Add chicken skin side down cook for about 7 minutes or until golden brown. Turn chicken over and brown the other side. Remove from pan and set aside.
Add onions, shallots or garlic, mushrooms, thyme and lemon zest to the pan and cook until onions are caramelized. Add flour to the onion mixture and stir well until flour starts to cook in the oil about 2 minutes. Slowly add chicken stock 1/2 cup at a time stirring well between additions and letting chicken stock start to cook and thicken between additions. Once all chicken stock has been added, add browned chicken back to the pan. Cover the chicken in the sauce, reduce heat to low and cover. Cook for about 1 hour or until chicken falls off the bone.
Boil water for pasta and season well with a generous amount of salt in the water.Cook pasta about a minute short of al dente, check instruction on package mine was about 8 minutes. Reserve 2 cups pasta water and drain.
Use two fork and remove chicken from the bone. Remove bones from sauce. Add drained pasta to the sauce along with 1 cup pasta water and lemon juice. Continue to stir pasta for another 1-2 minutes until pasta is al dente. Add additional pasta water as needed to keep pasta saucy. Stir in Parmesan. Enjoy!