Распечатать
E-mail
Add a photoПорций: 6
Ингредиенты
- 6 lrg Chicken Thighs, boned & skined
- Â Â Salt And Freshly Grnd Black Pepper, to taste
- 2 Tbsp. Olive Or possibly Canola Oil
- 1/2 lb Fresh Shiitake Mushrooms, stem'd & thick slice
- 1 c. Yellow Onion, sliced
- 3 Tbsp. Slivered Garlic
- 1/2 c. Diced Carrots
- 1/2 c. Thinly Sliced Celery
- 2 c. Hearty Red Wine
- 2 c. Ripe Tomatoes, diced, seeded
- 1 tsp Minced Fresh Thyme
- 1 tsp Minced Fresh Sage
- 4 c. Chicken Stock
- Â Â Balsamic Vinegar (Optional)
- 1/3 c. Finely Minced Parsley
- 1/2 lb Orecchiette Pasta, uncooked
- 1/4 c. Minced Fresh Basil
- 1/4 c. Liquid removed Sundried Tomatoes In Oil, finely minced
- Â Â Fresh Basil Sprigs
- Â Â Freshly Shaved Asiago Or possibly Parmesan Cheese
Инструкции
- Season chicken liberally with salt and pepper. In a large, heavybottomed saucepan, heat 2 Tbsp. oil and quickly brown chicken over high heat.
- Remove and set aside. Add in mushrooms, onion, garlic, carrots, and celery and saute/fry till very lightly browned. Return chicken to pan and add in wine, tomatoes, thyme, sage, and the stock and bring to a simmer. Cover and simmer till chicken is tender, 25 to 30 min. 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 min 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 in reserved meat and vegetables and heat through. Stir in parsley and keep hot. Meanwhile, bring a large pot of water to a boil, add in salt to taste and pasta. Cook pasta till just tender, drain and toss with minced basil and sundried tomatoes. Place pasta in center of hot, 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 possibly Merlot
- Suggested Wine: Zinfandel, Cabernet, Merlot
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 417g | |
| Recipe makes 6 servings | |
| Calories 261 | |
| Calories from Fat 107 | 41% |
| Total Fat 11.87g | 15% |
| Saturated Fat 2.7g | 11% |
| Trans Fat 0.1g | |
| Cholesterol 38mg | 13% |
| Sodium 307mg | 13% |
| Potassium 664mg | 19% |
| Total Carbs 12.26g | 3% |
| Dietary Fiber 3.6g | 12% |
| Sugars 3.46g | 2% |
| Protein 11.88g | 19% |
