6 Large Chicken Thighs, (3 Pounds ) -- boned, skin removed
Salt And Freshly Ground Black Pepper -- to taste
2 Tablespoons Olive Or Canola Oil
1/2 Pound Fresh Shiitake Mushrooms (Stemmed) -- thickly sliced
1 Cup Yellow Onion -- sliced
3 Tablespoons Slivered Garlic
1/2 Cup Carrots -- diced
1/2 Cup Celery -- thinly sliced
2 c Hearty Red Wine
2 c Ripe Tomatoes -- diced, seeded
1 tsp 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 <>
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 <>
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
