Cappellacci with mushrooms, chicken, sage and fontina
( SERVES 4 )

Viva 13/8/2008

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Amanda Laird

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20	Cappellacci
1 to drizzle	Olive oil
3	Chicken thighs
½ cup	Chicken stock
¼ cup	White wine
¼ cup	Cream
1 cup	Swiss brown mushrooms, sliced
16 leaves	Spinach, sliced
80 g	Cheese, fontina
1 to taste	Freshly ground black pepper
2 handfuls	Fresh sage, to serve

Preheat oven to 200 degC. Bring a large pot of generously salted water to a boil
Add pasta and cook following packet instructions, but drain 3 minutes before the time specified.
Pasta should be nearly cooked and still firm.
Drizzle over a little olive oil and gently toss with your fingers, then lay close together in a greased baking dish.
Heat a pan, add 1 Tbs of olive oil then sear the chicken on one side. When golden brown, turn and let colour on the other side.
Pour over the stock, wine and cream, season and put on a lid.
Turn the heat to low and let gently finish cooking for approximately 10 minutes.
In another pan, add 1 Tbs olive oil and toss the mushrooms for 2-3 minutes. Remove and add the spinach, stirring for a minute or until wilted.
Assemble the dish by dividing up the sliced chicken, mushrooms and spinach between the cappellacci. Dot with pieces of fontina and pour the sauce from the chicken in between.
Bake for 15 minutes or until golden and bubbling. Scatter with sage leaves and add a grind of pepper before serving.