Red Wine Braised Chicken with Orecchiette Pasta

Name: Red Wine Braised Chicken with Orecchiette Pasta
Total time: P1H
Yield: 6
Cuisine: Fusion
Ingredients: chicken thighs, boneless, skinless; olive oil; mushrooms, shiitake; yellow onion; carrots; celery; red wine; tomatoes; chicken broth; parsley leaves; pasta; basil; sundried tomatoes

Yield

6 servings

Prep

10 min

Cook

45 min

Ready

1 hrs

Low Cholesterol, Trans-fat Free, Good source of fiber

Ingredients

Amount	Measure	Ingredient	Features
6	large	chicken thighs, boneless, skinless	*
2	tablespoons	olive oil
½	pound	mushrooms, shiitake
1	cup	yellow onion sliced
½	cup	carrots diced
½	cup	celery sliced
2	cups	red wine	*
2	cups	tomatoes diced, seeded
4	cups	chicken broth
⅓	cup	parsley leaves chopped
½	pound	pasta
¼	cup	basil chopped	*
¼	cup	sundried tomatoes

Ingredients

Amount	Measure	Ingredient	Features
6	large	chicken thighs, boneless, skinless	*
3E+1	ml	olive oil
226.8	g	mushrooms, shiitake
237	ml	yellow onion sliced
118	ml	carrots diced
118	ml	celery sliced
473	ml	red wine	*
473	ml	tomatoes diced, seeded
946	ml	chicken broth
79	ml	parsley leaves chopped
226.8	g	pasta
59	ml	basil chopped	*
59	ml	sundried tomatoes

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 sauté 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 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.