Recipe of Thomas Keller Braised Chicken,  Andouille Mushroom Cream Sauce served over Orecchiette Pasta

Hello everybody, it’s Jim, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, braised chicken,  andouille mushroom cream sauce served over orecchiette pasta. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

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To get started with this recipe, we must first prepare a few components. You can cook braised chicken,  andouille mushroom cream sauce served over orecchiette pasta using 23 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Braised Chicken,  Andouille Mushroom Cream Sauce served over Orecchiette Pasta:

1. Take 2 ounces egg
2. Prepare 2 ounces milk
3. Take 6 each- 3 ounce chicken breast pieces
4. Get 1 cup flour
5. Prepare 1/4 teaspoon each of salt,pepper,garlic,sage and Cajun seasoning
6. Get 2 ounces oil
7. Make ready 1 Pound pasta, fresh (We used Orecchiette pasta….your choice:)
8. Get 2 ounces butter
9. Get 2 ounces flour
10. Prepare 1 quart chicken stock
11. Get 1/4 teaspoon thyme
12. Prepare 1/4 teaspoon sage
13. Prepare 8 fluid ounces heavy cream or half and half
14. Take 2 teaspoons Crystal hot sauce
15. Take 1 teaspoon Worcestershire sauce
16. Take 1/2 teaspoon salt
17. Make ready 1/4 teaspoon black pepper
18. Make ready 3 ounces andouille sausage, sliced
19. Make ready 4 ounces sliced mushrooms – sliced
20. Prepare 1/2 pint cherry tomatoes- diced – diced or quartered
21. Make ready 4 each scallions- whites only – finely chopped
22. Make ready 2 tablespoons parsley, chopped – add to finish
23. Get 1/4 cup scallion greens – add to finish

Steps to make Braised Chicken,  Andouille Mushroom Cream Sauce served over Orecchiette Pasta:

1. Cook off the pasta per the directions and set aside.
2. Mix the egg and milk together to make an egg wash.
3. Dip the chicken into the egg wash and coat with the seasoned flour.
4. Place the 2 ounces of oil in a large saute pan and brown the chicken take out and reserve for later.
5. Melt the butter in a saucepan and add the flour and cook to make a blond roux 3 minutes on moderate heat.
6. Gradually add the stock to the roux, stirring constantly with a whisk to prevent lumps.
7. Bring to a boil and reduce to a simmer. Add the cream the Crystal hot sauce and Worcestershire sauce.
8. Simmer approximately 20 minutes.
9. Saute sliced andouille sausage,mushrooms, finely dice scallions and garlic for 2 minutes then add the diced tomatoes and saute for an additional 2 minutes. - Season with thyme,sage salt, pepper.
10. Add the chicken and the sauce to the sauteed ingredients and simmer for 15 minutes. adjust seasonings as desired.
11. Take out the chicken and toss the pasta with the sauce and the parsley and scallion greens.

So that’s going to wrap it up for this exceptional food braised chicken,  andouille mushroom cream sauce served over orecchiette pasta recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!