Recipe - Red Wine Braised Chicken With Orecchiette Pasta

6 lg Chicken Thighs, (3 Pounds );
boned, skin removed
Salt And Freshly Ground
Black Pepper; to taste
2 tablespoon Olive Or Canola Oil
One half pound Fresh Shiitake Mushrooms
(Stemmed); thickly cut or sliced up
1 cup Yellow Onion; cut or sliced up
3 tablespoon Slivered Garlic
One half cup Carrots; minced
One half cup Celery; thinly cut or sliced up
2 cup Hearty Red Wine
2 cup Ripe Tomatoes; minced , seeded
1 teaspoon Fresh Thyme And Sage;
chopped
4 cup Chicken Stock
Balsamic Vinegar (Optional)
1/3 cup Parsley (Preferably Flat
Leaf); finely chopped
One half pound Orecchiette Or
One half pound Other Shaped Dry Pasta
One fourth cup Fresh Basil; chopped
One fourth cup SunDried Tomatoes In Oil;
drained,finely chopp

GARNISH
Fresh Basil Sprigs And
Asiago Or Parmesan Cheese;
freshly shaved

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 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
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.

Yield: 6 serving
Recipe By : COOKING RIGHT SHOW #CR9739

Posted to MCRecipe Digest V1 #274

Date: Sat, 2 Nov 1996 16:44:35 0500 (EST)

From: Bill Spalding billspa@icanect.net

NOTES : show 10/31