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Categories:Viewed: 64 - Published at: 9 years ago
Ingredients
- 3 None chicken legs, cut in half between the thigh and drumstick
- 2 tbsp all-purpose flour, seasoned
- 1 tbsp oil
- 3 None medium onions, quartered
- 2 cloves garlic, chopped
- 7 oz button mushrooms, chopped
- 2 cups chicken stock
- 1 tbsp thyme, chopped
- 14 oz fettuccine
Method
- Toss chicken in flour to coat, shaking off any excess. Heat half the oil in a large, heavy-based saucepan on high. Cook chicken for 5 mins, until browned. Remove chicken from pan.
- Heat remaining oil in same pan on medium and cook onions, garlic and mushrooms for 5-7 mins, until softened.
- Return chicken to pan and add stock and thyme. Bring to boil. Reduce heat to low, cover and simmer gently for 30 mins, until chicken is tender.
- Meanwhile, cook fettuccine according to package instructions. Drain.
- Remove chicken with a slotted spoon and shred coarsely. Return chicken meat to pan. Toss with fettuccine and serve immediately.
