Rustic Chicken Carriatore
The richness from the red wine, red onions and herbs is tempered by the black olives and mushrooms. The grape tomatoes add a sweetness to the sauce and the ripe on-the-vine tomatoes give a great sauce when cooked down. Whatever sauce you have left over will be ideal to pair with potato gnocchi. Its divine!!
Servings Prep Time
4People 20Minutes
Cook Time
1Hour
Servings Prep Time
4People 20Minutes
Cook Time
1Hour
Ingredients
Instructions
  1. Wash and clean chicken thighs. Pat dry and salt and pepper both sides. In large frying pan, ideally one with a lid, brown both sides of chicken. To avoid overcrowding, which prevents browning, brown in stages. When all chicken is browned, remove from pan and set aside in a bowl.
  2. Add 1 Tbsp grape seed oil to pan and sautée onions till soft, about 3 minutes. Then add garlic and cook another 2 minutes.
  3. Add dried rosemary to onions, rubbing well in between hands to awaken herb. Cook 3 minutes.
  4. Add sliced mushrooms and cook an additional 3 minutes or until brown, stirring periodically.
  5. Add sliced onions olives and stir well. Cook 2 minutes then add 1 tsp sea salt. Stir well.
  6. Raise heat and then add 1 cup red wine, stir well then reduce liquid, aprox 5 minutes.
  7. Add sliced tomatoes and beef broth and 1 tsp salt. After 5 minutes or when tomatoes are softened transfer to large pot with lid, add chicken to pot with liquid. Cover with lid and let cook 25 minutes.
  8. In a large heavily salted pot cook pasta according to manufacturer instructions. Drain and gently mix in 1 Tbsp unsalted butter.
  9. Paddle in liquid from chicken to coat pasta. Portion out pasta and top with chicken and sauce.
  10. Serve immediately.

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