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1
Place the flour, eggs, egg yolks and olive oil in a medium-sized food processor and blend until the mixture forms a ball.
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2
Remove and knead until smooth.
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3
Cover with cling film and rest in the fridge for 20 minutes.
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4
Place the plain flour on a plate and season with salt and pepper, then roll the chicken pieces in the flour.
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5
Heat a large casserole pot and add half the olive oil and the butter.
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6
Once hot, put in the floured chicken pieces.
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7
Cook over a medium to high heat for 4-5 minutes, until golden brown.
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8
Remove the chicken and leave to rest.
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9
Put the other tablespoon of olive oil in the casserole pot and add the shallots.
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10
Cook for 3 minutes until they begin to go soft.
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11
Add the garlic and cook for 2 minutes, then add the mushrooms and thyme.
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12
Cook for a further 2 minutes.
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13
Pour in the Madeira to deglaze the casserole pot.
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14
Return the chicken pieces and add the chicken stock and passata.
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15
Bring to the boil, then reduce to a simmer and cook for 30 minutes.
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16
Remove the pasta dough from the fridge and cut it in half.
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17
Lightly dust with some semolina flour and also dust the pasta machine.
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18
Feed the first block of dough through the pasta machine, gradually reducing the setting each time from the thickest to the thinnest setting, until you have a thin sheet of pasta.
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19
Then attach the tagliatelle cutter attachment to the machine and feed the pasta sheet through.
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20
Carefully place the pasta ribbons on a lightly floured baking sheet and set aside.
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21
Repeat with the second block of dough, making a thin sheet and cutting it into tagliatelle ribbons.
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22
Bring a large saucepan of salted water to the boil and put in the tagliatelle.
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23
Cook for 2-3 minutes, then drain.
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24
Just before serving, add the cream to the chicken chasseur in the casserole pot and simmer for a further 5 minutes to reduce.
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25
Melt the butter in a large frying pan and add the drained tagliatelle.
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26
Remove from the heat and toss the pasta in the pan to coat with the melted butter.
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27
Place a mound of pasta on to each plate and serve 2 pieces of chicken alongside.
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28
Spoon over the delicious sauce and garnish with the tarragon.
