*  Exported from  MasterCook II  *
 
              Red Wine Braised Chicken With Orecchiette Pasta
 
 Recipe By     : COOKING RIGHT SHOW #CR9739
 Serving Size  : 1    Preparation Time :0:00
 Categories    : New Text Import                  Cooking Right Show
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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 <<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
 
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 NOTES : show 10/31