Red Wine Braised Chicken With Orecchiette Pas
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Red Wine Braised Chicken With Orecchiette Pas
  Wine    Chicken  
Last updated 6/12/2012 1:20:09 AM. Recipe ID 51755. Report a problem with this recipe.
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      Title: Red wine braised chicken with orecchiette pas
 Categories: New text im, Cooking rig
      Yield: 1 Servings
        6 lg Chicken Thighs, (3 Pounds )
  :          boned,  skin removed
  :          Salt And Freshly Ground
  :          Black Pepper -- to taste
        2 TB Olive Or Canola Oil
      1/2 lb Fresh Shiitake Mushrooms
  :          (Stemmed) -- thickly sliced
        1 c  Yellow Onion -- sliced
        3 TB Slivered Garlic
      1/2 c  Carrots -- diced
      1/2 c  Celery -- thinly sliced
        2 c  Hearty Red Wine
        2 c  Ripe Tomatoes -- diced,
  :          seeded
        1 ts Fresh Thyme And Sage --
  :          chopped
        4 c  Chicken Stock
  :          Balsamic Vinegar (Optional)
      1/3 c  Parsley (Preferably Flat
  :          Leaf) -- finely chopped
      1/2 lb Orecchiette <>
      1/2 lb Other Shaped Dry Pasta
      1/4 c  Fresh Basil -- chopped
      1/4 c  Sun-Dried Tomatoes In Oil --
  :          drained,finely chopp
  :          Garnish--
  :          Fresh Basil Sprigs <>
  :          Asiago Or Parmesan Cheese --
  :          freshly shaved
  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 -
  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.
  Yield: 6 serving

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Recipe ID 51755 (Apr 03, 2005)

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