Red Wine Braised Chicken with Orecchiette Pasta
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 (St...
Ingredients
- 6large chicken thighs, (3 pounds ) -- boned, skin removed
- 1/2Poundfresh shiitake mushrooms (stemmed) -- thickly sliced
- 1Cupyellow onion -- sliced
- 3Tablespoonslivered garlic
- 1/2Cupcarrots -- diced
- 1/2Cupcelery -- thinly sliced
- 2cup hearty red wine
- 2cup ripe tomatoes -- diced, seeded
Directions
- 1
6 Large Chicken Thighs, (3 Pounds ) -- boned, skin removed Salt And Freshly Ground Black Pepper -- to taste 2 Tablespoons Olive Or Canola Oi
- 2
In a large, heavy-bottomed saucepan, heat 2 tablespoons oil and quickly brown chicken over high heat
- 3
Remove and set aside
- 4
Add mushrooms, onion, garlic, carrots, and celery and saute until very lightly browned
- 5
Return chicken to pan and add wine, tomatoes, thyme, sage, and the stock and bring to a simmer
- 6
Cover and simmer until chicken is tender, 25 to 30 minutes
- 7
Remove chicken and cut meat into bite-sized slices and set aside
- 8
Strain braising liquid reserving vegetables and return liquid to pot