6 boneless, skinless , chicken thighs, cut into chunks
4 shallots, sliced
2 king oyster mushrooms, diced
2 cloves garlic, slivered
Small handful sun dried tomatoes, chopped
¼ cup dry vermouth (50 millilitres)
2 cups good quality chicken stock (500 millilitres)
2 tablespoons basil pesto (25 millilitres)
Handful chopped fresh parsley
Sea salt and freshly cracked black pepper, to taste
½ cup freshly grated Parmesan cheese (125 mililitres)
Fried parsley leaves, optional for garnish
1 king oyster mushroom , thinly sliced lengthwise, drizzled with olive oil and baked, optional
In a large, deep skillet, heat olive oil and brown chicken thigh chunks. Stir over medium high heat until evenly golden about five minutes. Add the shallots and mushrooms and continue to cook, until shallots are golden and soft, another four to five minutes. Add the garlic and sun dried tomatoes and stir to develop flavour.
Deglaze with vermouth and chicken stock. Simmer uncovered until liquid is reduced to about ¾ cup and chicken is fully cooked.
Meanwhile, cook pasta in salted boiling water until firm to the bite, about seven to eight minutes. Drain and add to chicken sauce, saving a few tablespoons of pasta water to add to sauce as well. Simmer for a final minute in the sauce and add butter, pesto , parsley, cracked black pepper, grated parsmesan and toss to blend.
Remove from heat, check seasoning and serve immediately. Serve with fried parsley leaves and mushroom chips.