by Kukla
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my 198 recipes »
Kukla's Notes:
Expand• 4 medium size boneless, skinless chicken thighs cut in bite size pieces Ask a question about this ingredient
• 8oz Crimini mushrooms, sliced Ask a question about this ingredient
• 1 medium onion, diced Ask a question about this ingredient
• 1 large Leek, halved and thinly sliced Ask a question about this ingredient
• 4 large garlic cloves, thinly sliced Ask a question about this ingredient
• 3 tablespoons pure olive oil Ask a question about this ingredient
• 1/2 cup good dry white wine Ask a question about this ingredient
• Kosher or Sea salt Ask a question about this ingredient
• 1 teaspoon red pepper flakes Ask a question about this ingredient
• 3 sprigs fresh thyme Ask a question about this ingredient
• 8oz dry Spinach and Chive Pasta Ask a question about this ingredient
• 6 tablespoons butter Ask a question about this ingredient
• 1 1/2 tablespoons sifted flour Ask a question about this ingredient
• 2 cups whole milk, warm Ask a question about this ingredient
• 1 teaspoon salt Ask a question about this ingredient
• 1/2 teaspoon freshly ground black pepper Ask a question about this ingredient
• 2 large egg yolks Ask a question about this ingredient
• 6 tablespoons freshly grated Parmesan or Romano cheese + more for the top Ask a question about this ingredient
• 1 bunch Mustard Greens, washed and shaken to remove excess water, stems separated from leaves Ask a question about this ingredient
• Panko bread crumbs for the top Ask a question about this ingredient
Heat 2 tablespoons oil in a large heavy bottom skillet on medium-high heat. Add chicken pieces, salt and red pepper flakes. Brown for about 5 minutes, turn over and brown for 4-5 more minutes. Using a slotted spoon to a large sauté pan, cover with a lid.
Ask a question about this stepIn the same skillet sauté mushrooms in one layer until well browned, about 10 minutes. Transfer to the pan with the chicken.
Ask a question about this stepAdd one more tablespoon oil and sauté onions, leek and thyme sprigs and a little more salt stirring occasionally, until softened and translucence, about 6-8 minutes; then add garlic and sauté for another 2-3 minutes.
Ask a question about this stepAdd the wine to deglaze the skillet and cook until the wine is reduced completely. Discard thyme stems; then mix in to all the other ingredients, cover and set aside.
Ask a question about this stepMeanwhile trim and cut the greens stems into 1/2-inch pieces. Stack and roll the leaves, and cut them thinly. Set aside.
Ask a question about this stepBring a deep pot with water to a boil over high heat. Add salt and stems, and stir with a wooden spoon to immerse them in water. Bring to a simmer, reduce the heat to medium, cover and simmer for 5 to 10 minutes, depending on the thickness of the stems.
Ask a question about this stepAdd the leaves, gently stirring with the wooden spoon to help them wilt into the water. Cook for about 6 to 8 minutes.
Ask a question about this stepUsing a slotted spoon or a strainer, get the cooked grins out of the pot and immediately transfer them into a colander placed in a big bowl with ice water.
Ask a question about this stepOnce they are cool, wrap in a clean kitchen towel and squeeze out as much moisture as you can. Puree through a food mill or in processor.
Ask a question about this stepTo prepare Mornay Sauce; Melt butter in a pan, sift the flour directly over the butter and stir to make a smooth paste and cook out the raw flour taste.
Ask a question about this stepSlowly add warm milk. Simmer on a low heat stirring or whisking all the time until sauce thickens about 5 to 10 minutes.
Ask a question about this stepSeason to taste with salt and pepper. Remove sauce from the stove, beat egg yolks and stir in them and the cheese. Add the pureed greens; stir quickly and well. Keep warm.
Ask a question about this stepPreheat oven to 375 degrees. F. Spray or butter a large and 2 1/2 or 3-inches deep casserole or glass baking dish.
Ask a question about this stepCook linguine al dente, in the same water where the greens, drain thoroughly and immediately add to the pot with the chicken, mushrooms, onions, leeks and garlic.
Ask a question about this stepMix everything together very well and then pour into prepared baking dish. Spread evenly, sprinkle with cheese and Panko bread crumbs.
Ask a question about this step(At this point, you might cool the whole dish, then chill it and bake it later or even freeze up to a 3-4 days).
Ask a question about this stepCover the dish with parchment paper and foil, place on the middle rack and bake for about 35- 40 minutes. Uncover and bake some more until the top is golden brown.
Ask a question about this stepServe hot or warm as an entrée dish with any salad you like.
Ask a question about this step
Fany is the author of My Sweet Mexico and Paletas.
