Daniel’s June 2026 ingredient list, completed with a newly written cooking method and pasta quantity.
New cookbook version · Serves 8–10
Written to complete the family collection. This is a new version, not a recovered record of the original cook.
Ingredients
- 2.2 kg chicken breast, cut into 4–5 cm chunks
- 2 tsp salt and 1 tsp black pepper
- 2 tbsp olive oil and 2 tbsp butter
- 2 large onions, finely diced
- 200 g brown mushrooms, blitzed very fine
- 5 garlic cloves, minced
- 2 tbsp tomato paste
- 150 ml dry white wine
- 2 × 400 g cans crushed tomatoes
- 500 ml chicken stock
- 1 tbsp Worcestershire sauce
- 1 tsp soy sauce
- 2 tsp dried thyme
- 1 tsp chilli flakes
- 1 tsp smoked paprika
- 1 tsp mustard powder
- 100 g grated Parmesan
- 150–200 ml thickened cream
- 1 tbsp balsamic vinegar
- 800 g–1 kg dry pasta, a new suggested quantity
Method
- Season chicken with salt and pepper. Heat oil in a large heavy casserole and brown chicken in batches without crowding. Remove while still partly cooked inside.
- Lower heat, melt butter and soften onions for 7–8 minutes. Add mushrooms and cook until their moisture reduces. Stir in garlic for 1 minute.
- Add tomato paste and cook for 2 minutes. Pour in wine and reduce by half, scraping up the browned bits.
- Add tomatoes, stock, Worcestershire, soy, thyme, chilli, paprika and mustard powder. Simmer uncovered for 15 minutes to develop and thicken the sauce.
- Return chicken and juices. Simmer gently for about 12–18 minutes, stirring occasionally, until all chicken reaches 74°C. Avoid boiling hard or overcooking the breast.
- Meanwhile cook pasta in salted water until al dente, reserving some cooking water.
- Lower heat and stir cream and Parmesan into the chicken sauce, then balsamic. Taste before adding more salt. Toss with pasta, loosening with cooking water as needed.
Kitchen notes
The ingredients are Daniel’s supplied version. The sequence and pasta amount are editorial additions, clearly distinguished from the original notes.
From preparation to the table
Original photographs from our family cooking. Where the recipe is labelled as a new version, these earlier photographs record the meal and may show variations rather than every exact ingredient or step above.
