CREAMY CHICKEN AND MUSHROOM BRAISE

DIRECTIONS

Cut chicken legs in half at thigh and drumstick joint and cut off any excess skin and fat. Sprinkle chicken pieces all over with 1/2 tsp each salt and pepper.

Heat 2 tbsp Longo’s 100% Pure Canola Oil over medium-high heat in Dutch oven. Brown chicken legs on both sides, in batches if necessary. Remove to a plate and reduce heat to medium. Add shallots and cook for about 3 minutes or until softened. Add mushrooms and 1/2 tsp each salt and pepper; cook, stirring occasionally, for about 10 minutes or until starting to brown and liquid evaporates.

Add cream and bring to a simmer. Return chicken legs to saucepan; cover and simmer for about 15 minutes or until chicken is no longer pink inside and thermometer reaches 170°F. Uncover and simmer for 5 minutes or until thickened slightly.

Meanwhile, in pot of boiling, salted water, cook pasta for about 8 minutes or until al dente. Drain and divide among plates and serve chicken and sauce on top.