---------- 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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