Chicken with linguinis in the oven

CHICKEN WITH LINGUIINIS IN THE OVEN

Ingredients

1 chicken 1.5-2 kilos

200 g. whipping cream 30% fat

500 g. Linguini’s Barilla’s co

300 g. Feta cheese or any other white cheese

3 large eggs

3 dry onions

5 cloves garlic

Salt, pepper, oregano, savory

1 TB coriander grains

1 TB black pepper grains

1 rosemary sprig

 500 g. unsalted soft cheese

300 g. mushrooms

2 TB of olive oil for brushing the meat

100 g. Gruyere cheese

Instructions

Overnight wash the chicken and open it in the middle.

Cut the chicken into four pieces.

Remove the skin from all pieces.

Put salt, pepper, oregano and savory on each one of them.

Brush carefully all the pieces around with oil.

Put the chicken in a pan and wrap it around with plastic wrap.

Keep overnight the chicken in the refrigerator.

The next day put in a pot 4 liters of water.

Place the pot over high heat.

Peel the onions and garlic.

Wash them and chop them.

Wait until the water boils.

Pour the chopped onions and garlic into the pot.

Put the coriander grains and pepper grains into the pot.

Add a sprig of rosemary.

Let these ingredients to boil for five minutes.

Put the the chicken in the pot.

Leave the heat high until it boils.

Once the water starts boiling, lower the heat to medium.

Leave the chicken to boil until soft. 1.5 hours is enough for this.

Turn of the heat.Remove the pot from the heat and leave it aside.

With a slotted ladle take out the chicken and put it in a pan.

Leave it there to cool a bit, to clean it.

Strain in a metallic strainer the meat broth.

Measure four large cups broth and put it in another pot.

Keep the left over broth aside.

Place the pot with the 4 cups broth over high heat until it boils.

As soon as it boils, reduce heat to medium.

Rub with your hands the Feta cheese and pour it into the pot.

Pour into the broth the 100 grams of cream and stir.
Add the chopped mushrooms and leave all of it to boil 3 minutes.

Add the Linguini’s and stir.

Let the Linguini cook until they are almost cooked.

In the mean time scour the chicken from the bones, fat and tendons.

Cut the meat of the breasts and legs into small pieces.

Throw into the linguini’s the pieces of the meat.

If the broth was not enough and the Linguini’s became thick as they cooked, add 1 cup broth or even more into them.

Use one Pyrex glass with dimensions 24CH36CH6 centimeters.

Spread evenly the linguini’s in the Pyrex.

Put the eggs into a bowl.

Put a pinch of salt in the bowl and beat them.

Add the cream into the eggs and beat again.

Rub with your hands the soft unsalted cheese in the bowl with the eggs.

Beat with a whisk the mixture until it is homogenous.

Spread this mixture of cheese and eggs evenly over the linguini.

Grate the gruyere cheese.

Sprinkle it on the surface of the food.

Place the baking dish on the middle rack of the oven and bake at 180 C degrees for 15 minutes.

The food is ready when its surface takes beige color.

Remove the Pyrex class from the oven.

You can’t cut this food when it is hot.

Leave it to cool and then cut it into portions.