We have a tradition of cooking a special meal when we decorate our Christmas tree. It began the first year we started dating and we’ve managed to keep the tradition going every year since. This year I was inspired to make Christmas fettuccine by the blog theKitchn. Have you seen the move The Holiday? There’s a great scene in the movie that talks about Christmas fettuccine. I was never quite sure what Christmas fettuccine was so when I read the posting on theKitchn I thought it was the perfect recipe for us this year.
This is a very decadent and delicious pasta dish. What I liked most about this dish is it was a perfect Christmas dinner for two people, albeit a little untraditional. The braising step could be done in advance and then kept warm in the oven until you’re ready to make the sauce. Or you could start the recipe before you trim your tree and finish the sauce when you’re done.
- Recipe for Christmas Fettuccine -
Adapted from the theKitchn. I made a few changes to the original recipe based on the ingredients I had access to.
- 1 1/2 – 2 pounds boneless, skinless chicken thighs
- Olive oil, for searing
- 1 large yellow onion, chopped
- 3-4 garlic cloves, minced
- 6 large portobello mushroom caps, cut into 1/2″ cubes
- 1 cup dry white wine
- 2 cups chicken stock
- 1 1/2 cups creme fraiche, at room temperature
- 3-6 teaspoons of flour
- Grated lemon zest of 1 lemon
- 8 ounces pappardelle (I like the bigger noodles, but fettuccine would work)
- Kosher salt and freshly ground pepper, to taste
- Finely chopped parsley, for garnish
Preheat oven to 325°F.
Pat the chicken thighs with paper towels and season with salt and pepper. Heat a few glugs of oil in a large Dutch oven over medium-high to high heat. Add the chicken to the pot, working in batches if necessary, and sear until deep golden brown, about 5 minutes per side. Remove the chicken to another plate.
Add the onions and sauté until softened, about 6-8 minutes. Add the garlic and stir another 30 seconds. Add in the mushrooms. Pour in the wine and cook, bubbling vigorously, until reduced by half, about 5 minutes. Add the reserved chicken (with juices) and stock and bring to a boil.
Cover the pot and place in the oven. Cook for 1 hour, until the chicken is falling apart. Transfer the chicken to a bowl. Shred the meat, cover with aluminum foil and set aside.
Bring the braising liquid to a rapid simmer over medium-high heat. Add the creme fraiche and continue simmering until thick enough to coat the back of spoon, about 15 minutes. Reduce heat to low. If the sauce is too liquid you’ll need to add the flour. Start by putting 3 teaspoons in a small bowl and add a few spoonfuls of the hot sauce and stir to combine. Once the sauce and flour has been combined whisk it into the rest of the sauce and see if that thickens up the sauce. If not, repeat the same step with the remaining 3 teaspoons of flour. Add the lemon zest and season generously with salt and pepper. Fold in shredded chicken.
Meanwhile, bring a large pot of salted water to a boil over high heat. Stir in the pappardelle and cook until al dente, about 6-8 minutes. Drain the noodles and add directly to the chicken mixture, tossing to coat. Heat on low for a couple of minutes to allow all of the flavors to meld. Taste and season with additional salt and pepper if necessary.
Garnish with freshly chopped herbs and serve immediately.