Orecchiette (little ears) pasta with braised chicken
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | larges | Chicken thighs - (3 lbs); skin, bone removed |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 2 | tablespoons | Olive or canola oil |
| ½ | pounds | Fresh shiitake mushrooms; cleaned, stemmed, |
| ; sliced thick | ||
| 1 | cup | Sliced yellow onion |
| 3 | tablespoons | Slivered garlic |
| ½ | cup | Diced carrots |
| ½ | cup | Thinly-sliced celery |
| 2 | cups | Hearty red wine |
| 2 | cups | Diced; seeded ripe tomatoes |
| 1 | teaspoon | Chopped fresh thyme |
| 1 | teaspoon | Chopped fresh sage |
| 4 | cups | Chicken stock |
| Balsamic vinegar; optional | ||
| ⅓ | cup | Finely-chopped flat-leaf parsley |
| ½ | pounds | Orecchiette or other shaped dry pasta |
| ¼ | cup | Chopped fresh basil |
| ¼ | cup | Drained sundried tomatoes in oil; finely chopped |
| Fresh basil sprigs; for garnish | ||
| Freshly-shaved Asiago or Parmesan cheese; for garnish | ||
Directions
Season chicken liberally with salt and pepper. In a large, heavy-bottomed saucepan, heat 2 tablespoons 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 to 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 reserved 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 sundried 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. This recipe yields 6 servings.
Recommended wine: Fetzer Barrel Select Zinfandel, Cabernet or Merlot.
Comments: The original recipe title as listed is ”Orecchiette (Little Ears) Pasta With Red Wine Braised Chicken And Aromatic Vegetables”.
Recipe Source: THE JOHN ASH SHOW with John Ash From the TV FOOD NETWORK - (Show # JA-9763 broadcast 03-01-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
03-18-1997
Suggested Wine: Fetzer Barrel Select Zinfandel, Cabernet or Merlot Recipe by: John Ash
Converted by MM_Buster v2.0l.