Italian Meat - Poultry and Game Recipes - Chicken Dome (Cupola di Pollo) Recipe

Ingredients

• 100 g/4 oz/1/2 cup unsalted (sweet) butter

• 1 carrot, finely chopped

• 1 onion, finely chopped

• 2.5 ml/1/2 tsp chopped fresh thyme

• 100 g/4 oz lean bacon rashers (slices), rinded and cut into strips

• 50 g/2 oz button mushrooms, sliced

• 350 g/12 oz raw chicken meat, finely chopped

• 100 ml/6 1/2 tbsp dry white wine

• Salt and freshly ground black pepper

• 450 g/1 lb penne pasta

• 50 g/2 oz/1/2 cup plain (all-purpose) flour

• 400 ml/1 3/4 cups milk

• A little oil for greasing

• 40 g/3/4 cup breadcrumbs

• 100 g/1 cup Parmesan cheese, grated

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Method:

1. Melt half the butter in a large saucepan and add the carrot, onion and thyme. Cook for 5 minutes and stir in the bacon.

2. Add the mushrooms to the pan and continue to fry (sauté) for 5 minutes. Stir in the chicken meat and fry until brown.

3. Stir in the wine and season with the salt and pepper. Cover with a lid and cook for 15 minutes until the chicken is tender.

4. Bring a pan of salted water to the boil and add the penne. Bring to the boil. Lower the heat and simmer for 10 minutes until tender but firm. Drain.

5. Melt the remaining butter in a saucepan and sprinkle in the flour. Cook for 1 minute and gradually stir in the milk. Cook until the sauce is thick and smooth.

6. Season with salt and pepper and remove from the heat. Grease a large soufflé or casserole dish (Dutch oven) with a little oil and sprinkle in half the breadcrumbs.

7. Mix the chicken mixture with the pasta, sauce and Parmesan cheese. Turn into the soufflé dish and top with the remaining breadcrumbs.

8. Cover with foil and cook in a preheated oven at 200°C/400°F/gas mark 6 for 25 minutes.