Chicken Cacciatora With Fusilli
| 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)
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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