| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Sami |
New text im, Cooking rig |
1 |
Servings |
INGREDIENTS
| 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 <<Or>> |
| 1/2 |
lb |
Other Shaped Dry Pasta |
| 1/4 |
c |
Fresh Basil; chopped |
| 1/4 |
c |
Sun-Dried Tomatoes In Oil; drained,finely chopp |
|
|
Fresh Basil Sprigs <<And>> |
|
|
Asiago Or Parmesan Cheese; freshly shaved |
INSTRUCTIONS
GARNISH
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
Recipe By : COOKING RIGHT SHOW #CR9739
Posted to MC-Recipe Digest V1 #274
Date: Sat, 2 Nov 1996 16:44:35 -0500 (EST)
From: Bill Spalding <billspa@icanect.net>
NOTES : show 10/31
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