Chicken Cacciatora With Fusilli

[Jesus Christ’s] victory, of course, does not mean that we rush off to kill all our enemies. It means instead that we are to love them. Our love for them must be strong enough, however, to tell them with both passion and compassion, that their hopes are in vain, that their gods are mute and dumb, and that there is only one name under heaven by which a man must be saved. Our love for them does not present the Christian Gospel as an option. It does not lead us to argue that it’s a good option that has worked well for us. Our love instead commands all men everywhere to repent and believe the Gospel, lest they perish. Our love calls on all our enemies to kiss the Son, lest He be angry and they perish along the way (Ps. 2:12).

R.C. Sproul Jr.

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats		April 1990	1	Servings

INGREDIENTS

1/4	c	Vegetable oil
		A 3 1/2-pound chicken, cut
		into serving
		pieces
1		Onion, chopped fine
1/2	lb	Mushrooms, sliced thin
1		Garlic clove, minced
		A 28-ounce can plum tomatoes
		including
		the juice
1/2	c	Dry red wine
2		Flat anchovy fillets
		rinsed patted dry
		and mashed to a
		paste
1	t	Dried oregano, crumbled
1	lb	Fusilli, corkscrew-shaped
		pasta
1/2	c	Minced fresh parsley leaves
		if desired

INSTRUCTIONS

In a kettle heat the oil over moderately high heat until it is hot  but
not smoking and in it brown the chicken, patted dry, in batches,
transferring it as it is browned to a bowl. Pour off and discard all
but about 3 tablespoons of the oil and in the remaining oil cook the
onion and the mushrooms over moderate heat, stirring occasionally,
until the onion is golden. Add the garlic and cook the mixture,
stirring, for 1 minute. Add the tomatoes with the juice, the wine,  the
chicken with any juices that have accumulated in the bowl, the  anchovy
paste, and the oregano and simmer the mixture, covered,  stirring
occasionally and breaking up the tomatoes, for 30 to 35  minutes, or
until the chicken is tender. The chicken mixture may be  made 2 days in
advance, cooled to room temperature, and kept covered  and chilled.
Reheat the chicken mixture before serving.  In kettle of boiling salted
water cook the fusilli for 10 to 12  minutes, or until it is al dente,
drain it well, and in a large bowl  toss it with the chicken mixture.
Sprinkle the chicken cacciatora  with the parsley.  Serves 4.  Gourmet
April 1990  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1251 Calories From Fat: 545 Total Fat: 61.4g Cholesterol: 0mg Sodium: 3991.7mg Potassium: 3653.8mg Carbohydrates: 147.9g Fiber: 13.3g Sugar: 85.6g Protein: 34.1g