Red Wine Braised Chicken With Orecchiette Pas

---------- Recipe via Meal-Master (tm) v8.04

Title: Red Wine Braised Chicken With Orecchiette Pas
Categories: New text im, Cooking rig
Yield: 1 servings


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
: Garnish--
: Fresh Basil Sprigs <<And>>
: Asiago Or Parmesan Cheese --
: freshly shaved

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

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