Orecchiette (little Ears) Pasta With Braised Chicken

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Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy	Sami	Jash01	6	Servings

INGREDIENTS

6		Chicken thighs -, 3 lbs
		skin bone removed
		Salt, to taste
		Freshly-ground black pepper
		to taste
2	T	Olive or canola oil
1/2	lb	Fresh shiitake mushrooms
		cleaned stemmed
		sliced thick
1	c	Sliced yellow onion
3	T	Slivered garlic
1/2	c	Diced carrots
1/2	c	Thinly-sliced celery
2	c	Hearty red wine
2	c	Diced, seeded ripe tomatoes
1	t	Chopped fresh thyme
1	t	Chopped fresh sage
4	c	Chicken stock
		Balsamic vinegar, optional
1/3	c	Finely-chopped flat-leaf
		parsley
1/2	lb	Orecchiette or other shaped
		dry pasta
1/4	c	Chopped fresh basil
1/4	c	Drained sundried tomatoes in
		oil finely chopped
		Fresh basil sprigs, for
		garnish
		Freshly-shaved Asiago or
		Parmesan cheese for

INSTRUCTIONS

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  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 reserved 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 sundried 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. This recipe yields 6 servings.  Recommended wine:
Fetzer Barrel Select Zinfandel, Cabernet or Merlot.  Comments: The
original recipe title as listed is Orecchiette (Little  Ears) Pasta
With Red Wine Braised Chicken And Aromatic Vegetables.  Recipe Source:
THE JOHN ASH SHOW with John Ash From the TV FOOD  NETWORK - (Show #
JA-9763 broadcast 03-01-1997) Downloaded from their  Web-Site -
http://www.foodtv.com  Formatted for MasterCook by MR MAD, aka Joe
Comiskey -  jpmd44a@prodigy.com  03-18-1997  Suggested Wine: Fetzer
Barrel Select Zinfandel, Cabernet or Merlot  Recipe by: John Ash
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 386 Calories From Fat: 132 Total Fat: 14.9g Cholesterol: 29.7mg Sodium: 901.2mg Potassium: 1347.9mg Carbohydrates: 48.3g Fiber: 9.7g Sugar: 7.2g Protein: 22.2g