Makes 4 servings
Chicken
4 pcs boneless chicken thighs
2 teaspoon dried parsley
2 teaspoon garlic powder
2 teaspoon onion powder
salt and pepper to taste
2 tablespoon lemon juice
1 tablespoon olive oil
Mushroom Pasta
200g portobello mushrooms or any brown mushrooms, sliced
1 celery, diced
3 cloves garlic, minced
1 small yellow onion, sliced
1 tablespoon olive oil
1 tablespoon butter (optional)
1 teaspoon dried parsley
2 tablespoon flour
salt and pepper to taste
2 teaspoons lemon juice
green onions, minced
250g slightly undercooked pasta – save 2 cups pasta water from this please
baked chicken drippings – this is where all the flavor will come from
Preheat oven to 190c.
Place chicken in a roasting pan. Mix all the spices together with the olive oil, lemon juice, salt and pepper. Rub the mixture all over the chicken. Bake for 40 minutes skin side up.
Transfer the cooked chicken onto a serving plate. Drain off the drippings and juices into a bowl (salivating as i write this!) from the roasting pan. Using a small spoon, skim off the excess fat (or not if you want more flavor!). Set aside.
In medium size pan over medium heat, add olive oil and butter. Saute garlic until lightly brown. Add the minced onions and celery. Cook for 2 minutes then add the mushrooms and dried parsley, continue stirring. Pour the roasted chicken drippings followed by the flour. Stir until the vegetables are coated with the flour.
Add the pasta water and lemon juice then let the sauce simmer for 5 minutes or until the mushrooms are cooked.
Season with just a little salt then add pepper as much as you want. Turn off the heat.
Pour the pasta to the sauce, add the green onions then toss until it all together.
Finally, serve with the baked chicken. Enjoy!
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