Chicken Cacciatore Pappardelle With Gremolata Crumbs - cooking recipe

Ingredients

1/4 cup boiling water
1 1/2 oz dried porcini mushrooms
4 tbsp olive oil
1 1/4 lb chicken breast
1 None onion, chopped
4 cloves garlic, minced, plus 2 cloves finely sliced
2 tbsp fresh oregano leaves
1 cup white wine
1/2 cup tomato sauce or puree
1 tbsp sugar
1 lb pappardelle pasta, fresh or dried
3 cups chunky sourdough breadcrumbs
1 handful fresh basil leaves
None None Salt, to taste
1 cup pitted black or Kalamata olives
None None Parmesan, grated, to serve

Preparation

Cover porcini with boiling water and soak for 15 mins or according to packet instructions. Drain through sieve and keep liquid aside; chop porcini roughly.
Meanwhile, heat 2 tbsp oil in saucepan over high heat and brown chicken breast for 2 mins each side. Remove from pan and set aside.
Reduce heat to medium-high. Add onion, minced garlic, and oregano to pan and cook for 3 mins until translucent, stirring occasionally.
Add wine and reduce quantity by half (takes approximately 3 mins). Add porcini liquid, tomato sauce, and sugar.
Return chicken to pan. Bring to a boil, reduce heat to low and simmer gently for 30 mins until chicken is tender. Remove from heat.
Meanwhile, bring a large saucepan of salted water to a boil; cook pasta according to package directions. Drain.
Make the gremolata crumbs: Heat remaining olive oil in skillet over high heat. Add breadcrumbs, basil, sliced garlic, and a little salt and cook for 3 mins, stirring regularly (Stand back as the basil may spit). Drain on paper towels.
Meanwhile, remove chicken breasts from sauce and shred using 2 forks. Return shredded chicken to pan, add olives and stir into sauce.
Place pasta in bowls and top with cacciatore sauce, gremolata crumbs and grated Parmesan.