Orecchiette pasta w/red wine braised chicken & aromatic veg

6 Servings

Ingredients

Quantity Ingredient
6 larges Chicken Thighs, boned & skined
Salt And Freshly Ground Black Pepper, to taste
2 tablespoons Olive Or Canola Oil
½ pounds Fresh Shiitake Mushrooms, stem'd & thick slice
1 cup Yellow Onion, sliced
3 tablespoons Slivered Garlic
½ cup Diced Carrots
½ cup Thinly Sliced Celery
2 cups Hearty Red Wine
2 cups Ripe Tomatoes, diced, seeded
1 teaspoon Chopped Fresh Thyme
1 teaspoon Chopped Fresh Sage
4 cups Chicken Stock
Balsamic Vinegar (Optional)
⅓ cup Finely Chopped Parsley
½ pounds Orecchiette Pasta, uncooked
¼ cup Chopped Fresh Basil
¼ cup Drained Sundried Tomatoes In Oil, finely chopped
Fresh Basil Sprigs
Freshly Shaved Asiago Or Parmesan Cheese

Directions

GARNISH

Season chicken liberally with salt and pepper. In a large, heavybottomed 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 bitesized 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. Yield: 6 servings

Recommended wine: Fetzer Barrel Select Zinfandel, Cabernet or Merlot Suggested Wine: Zinfandel, Cabernet, Merlot Recipe by: JOHN ASH SHOW #JA9763 Posted to MC-Recipe Digest V1 #499 by Bill Spalding <billspa@...> on Mar 04, 1997.

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