Chicken Cacciatore Pappardelle With Basil Gremolata - cooking recipe

Ingredients

3.5 oz dried porcini mushrooms
2 tbsp olive oil
1 1/4 lb chicken breast
1 None onion, chopped
4 cloves garlic, minced
2 tbsp fresh oregano leaves
1 cup white wine
1/2 cup tomato puree
1 tbsp sugar
4 oz pitted black or kalamata olives
18 oz pappardelle pasta, fresh or dried
None None Gremolata
1 tbsp olive oil
4.5 oz chunky sourdough breadcrumbs
1 handful fresh basil leaves
2 cloves garlic, finely sliced
None None grated Parmesan, to serve

Preparation

Cover porcini with 1/4 cup boiling water. Let soak for 15 mins. Drain, reserving liquid. Chop porcini roughly.
Heat olive oil in a saucepan over high heat. Sear chicken for 2 mins per side to brown. Set aside. Reduce heat to medium-high. Add onion, garlic and oregano. Cook for 3 mins, until onion is translucent. Add wine and simmer until reduced by 1/2. Add reserved porcini liquid, tomato puree and sugar. Return chicken to pan. Bring to a boil, reduce heat to low and simmer for 30 mins, until chicken is tender. Remove chicken from pan and shred. Return to pan along with olives. Set aside and keep warm.
Meanwhile, cook pasta in boiling salted water until al dente. Drain.
To make the gremolata, heat olive oil over high heat. Add breadcrumbs, basil, garlic and a pinch of salt. Cook for 3 mins, until toasted. Drain on paper towels.
Distribute pasta between serving bowls. Top with cacciatore sauce, gremolata and Parmesan.