Olive Oil Braised Chicken, Truffle Vinaigrette, Spaghetti

Ollie Hansford, Siffredi's, Serves 2

Ingredients

Braised Chicken
400ml Mount Zero Arbequina Extra Virgin Olive Oil
200g chicken thighs
4 cloves garlic
4 sprigs thyme
1 sprig rosemary

Truffle Vinaigrette
50g finely diced shallots
25ml Mount Zero Verjus
10g grated garlic
20g grated truffle
50ml vegetable oil
50g wholegrain mustard
20g finely sliced chives
90ml Mount Zero Frantoio Extra Virgin Olive Oil
5g Mount Zero Pink Lake Salt


Spaghetti
2x 110g fresh spaghetti portions
100g oyster mushrooms
1 clove garlic, finely sliced
50ml tomato sauce
Handful of parsley

Method

1. Preheat an oven to 180°C. In a heavy-based pot, add in the olive oil, garlic, thyme, rosemary and the chicken thighs. Place on stove and turn on a medium heat to bring it up to around 80°C. 

2. When the chicken has risen to temperature, place the pot in the oven and cook for 20-30 minutes, or until the skin has slightly browned and the chicken is cooked. Remove from the oven and allow to cool before picking the meat down.

Tip: 
Keep the olive oil for cooking the chicken again, or to use for roasting potatoes, vegetables, or even making a dressing by adding mustard, citrus and aromats. 

2. To make the vinaigrette, combine all ingredients together. Adjust the seasoning.

3. To finish the dish: boil the spaghetti in heavily salted water for 3.5/4 minutes depending on how al dente you prefer. While this is cooking, in a separate pan, add some of the cooking olive oil to a pan and fry the oyster mushrooms, then add in the sliced garlic and cook for another 40 seconds. Add in the chicken, a splash of the pasta water, the parsley, and the tomato sauce. Combine the cooked pasta and mix. In the bowl, serve the spaghetti and then garnish with the truffle vinaigrette. Enjoy. 

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Tip: Keep the olive oil for cooking the chicken again, or to use for roasting potatoes, vegetables, or even making a dressing by adding mustard, citrus and aromats.

Recipe Ingredients from the Mount Zero Range

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