Red Wine Braised Chicken with Orecchiette Pasta
Submitted by Johnstone58
Red wine braised chicken thighs with shiitake mushrooms, tomato, and herbs over orecchiette tossed with basil and sun-dried tomatoes. A rustic Italian bowl that eats like Sunday supper.
YIELD
6 servingsPREP
10 minCOOK
45 minREADY
1 hrsThis red wine braised chicken thighs over orecchiette is the kind of Italian main course that looks like dinner-party work but actually runs on a pretty relaxed timeline. Chicken thighs get seared hard, then braised with shiitake mushrooms, tomatoes, red wine, and aromatics for 25 to 30 minutes until fork-tender.
Searing the thighs aggressively before braising is what creates the dark, caramelized flavor that defines a proper braise. Don’t rush this step. High heat and a couple of minutes per side builds the fond that becomes the backbone of the sauce.
Straining the braising liquid and reducing it separately is a restaurant trick that home cooks rarely bother with, but it transforms the sauce from decent to excellent. Eight to ten minutes of hard boiling concentrates flavor and tightens the body, which you can’t achieve with meat and vegetables still in the pot.
The drops of balsamic vinegar at the end are the finishing move. They brighten everything without adding acidity you can taste directly. Start with a teaspoon, taste, add more if needed.
Orecchiette earns its spot on the plate here because those little ear-shaped cups trap sauce in a way that long pasta doesn’t. The shape makes every bite carry both pasta and sauce together. Tossing with chopped sun-dried tomatoes and basil before plating adds sweet-tart depth that pulls the whole bowl together.
Chef Tips
- Use a decent drinking red wine, ideally a medium-bodied Chianti or Montepulciano. Cooking concentrates wine flaws as much as strengths.
- Pat the chicken very dry before searing. Wet chicken steams instead of browns, and then you lose the fond.
- Reserve a cup of pasta water before draining. A splash thins the sauce if it reduces too tight.
- Shaved Parmigiano-Reggiano or aged pecorino at serving is the proper finish. Skip the pre-grated stuff.
Variations
- Swap shiitake for cremini or a mixed wild mushroom pack for different earthy depth.
- Use pappardelle or rigatoni if orecchiette is hard to find. Both catch sauce well.
- Add a handful of black olives to the braise for a Provençal-leaning variation.
Ingredients
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.
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