spaghetti with olive oil braised chicken & truffle vinaigrette
2
Ingredients
- 400ml Mount Zero Arbequina Extra Virgin Olive Oil
200g boneless chicken thighs
4 cloves garlic, sliced
- 4 sprigs thyme
- 1 sprig rosemary
1 shallot, finely diced
25ml Mount Zero Chardonnay Verjus
2 garlic cloves, minced
20g black truffle, freshly grated
- 50ml vegetable oil
2 tbsp wholegrain mustard
⅓ cup chives, finely sliced
- 90ml Mount Zero Frantoio Extra Virgin Olive Oil
1 tsp Mount Zero Pink Lake Salt
2x 110g fresh or dried spaghetti portions
100g oyster mushrooms, cut in half lengthways
- 1 clove garlic, finely sliced
50ml tomato passata
Handful of parsley, chopped
Directions
Preheat the 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.
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.
To make the vinaigrette, combine all ingredients together. Adjust the seasoning.
Cook the spaghetti in heavily salted water for 3 ½ to 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 till golden brown, 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 passata. Combine the cooked pasta and mix.
Serve the spaghetti in a bowl and then garnish with the truffle vinaigrette.