Orecchiette Pasta W/Red Wine Braised Chicken And Aromatic V

Recipe Ingredients

6		Chicken thighs - boned and skinned (large)
		Salt and freshly ground black pepper - to taste
2 tablespoons	30ml	Olive or canola oil
1/2 lb	227g / 8oz	Fresh shiitake mushrooms - stem'd and thick slice
1 cup	62g / 2.2oz	Yellow onion - sliced
3 tablespoons	45ml	Slivered garlic
1/2 cup	55g / 1.9oz	Diced carrots
1/2 cup	55g / 1.9oz	Thinly sliced celery
2 cups	474ml	Hearty red wine
2 cups	125g / 4.4oz	Ripe tomatoes - diced, seeded
1 teaspoon	5ml	Chopped fresh thyme
1 teaspoon	5ml	Chopped fresh sage
4 cups	948ml	Chicken stock
		Balsamic vinegar - (optional)
1/3 cup	48g / 1.7oz	Finely chopped parsley
1/2 lb	227g / 8oz	Orecchiette pasta - uncooked
1/4 cup	36g / 1.3oz	Chopped fresh basil
1/4 cup	59ml	Drained sun dried tomatoes in oil - finely garnish
		Fresh basil sprigs
		Freshly shaved asiago or parmesan cheese

Recipe Instructions

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 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. Yield: 6 servings

Source:
JOHN ASH SHOW #JA9763

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