Recipe - Orecchiette (Little Ears) Pasta With Braised Chicken

6 lg Chicken thighs (3 lbs);
skin, bone removed
Salt; to taste
Freshlyground black pepper;
to taste
2 tablespoon Olive or canola oil
One half pound Fresh shiitake mushrooms;
cleaned, stemmed,
; cut or sliced up thick
1 cup Sliced yellow onion
3 tablespoon Slivered garlic
One half cup Diced carrots
One half cup Thinly cut or sliced up celery
2 cup Hearty red wine
2 cup Diced; seeded ripe tomatoes
1 teaspoon Chopped fresh thyme
1 teaspoon Chopped fresh sage
4 cup Chicken stock
Balsamic vinegar; optional
1/3 cup Finelychopped flatleaf
parsley
One half pound Orecchiette or other shaped
dry pasta
One fourth cup Chopped fresh basil
One fourth cup Drained sundried tomatoes in
oil; finely chopped
Fresh basil sprigs; for
garnish
Freshlyshaved Asiago or
Parmesan cheese; for
garnish

Season chicken liberally with salt and pepper. In a large, heavybottomed
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 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 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