Title: Red Wine Braised Chicken With Orecchiette Pas
Categories: New text im, Cooking rig
Yield: 6 servings
6 lg Chicken thighs (3 lb);
- boned, skin removed
Salt and freshly ground
- black pepper; to taste
2 tb Olive or canola oil
1/2 lb fresh Shiitake mushrooms;
- stemmed, thickly sliced
1 c Yellow onion; sliced
3 tb Garlic; slivered
1/2 c Carrots; diced
1/2 c Celery; thinly sliced
2 c Hearty red wine
2 c Ripe tomatoes; diced,
- seeded
1 ts Fresh thyme and sage;
- chopped
4 c Chicken stock
Balsamic vinegar (optional)
1/3 c Flat leaf parsley; finely
- chopped
1/2 lb Orecchiette -OR-
1/2 lb Other shaped dry pasta
1/4 c Fresh basil; chopped
1/4 c Sun-dried tomatoes in oil;
- drained, finely chopped
Garnish:
Fresh basil sprigs -AND-
Asiago or Parmesan cheese;
- freshly shaved
Season chicken liberally with salt and pepper. In a large,
heavy-bottomed saucepan, heat 2 tb oil and quickly brown chicken
over high heat. Remove and set aside. Add mushrooms, onion, garlic,
carrots, and celery and saute until very lightly browned.
Return chicken to pan and add wine, tomatoes, thyme, sage, and the
stock and bring to a simmer. Cover and simmer until chicken is
tender, 25 to 30 minutes. Remove chicken and cut meat into
bite-sized slices and set aside. Strain braising liquid reserving
vegetables and return liquid to pot. Bring to a boil and cook over
high heat for 8 - 10 minutes to reduce and thicken lightly. This
also concentrates the flavors. Taste and adjust seasoning with
salt, pepper and drops of balsamic vinegar if using. Add reserve
meat and vegetables and heat through. Stir in parsley and keep warm.
Meanwhile, bring a large pot of water to a boil, add salt to taste
and pasta. Cook pasta until just tender, drain and toss with
chopped basil and sun-dried tomatoes. Place pasta in center of
warm, large flat pasta bowls and ladle braised chicken sauce around
garnish with basil springs and shaved cheese and serve immediately.
