Chicken braised in an Italian tomato, mushroom
and wine sauce, and tossed with fusilli.
- 1/4 cup vegetable oil
- 3 1/2 pound chicken, cut into serving
- 1 onion, chopped fine
- 1/2 pound mushrooms, sliced thin
- 1 garlic clove, minced
- 1 (28-ounce) can plum tomatoes including
- 1/2 cup dry red wine
- 2 flat anchovy fillets, rinsed, patted
dry, and mashed to a paste
- 1 teaspoon dried orégano, crumbled
- 1 pound fusilli (corkscrew-shaped pasta)
- 1/2 cup minced fresh parsley leaves if
desired (flat leaf)
- In a kettle heat the oil over medium high
heat until it is hot and brown the chicken in batches,
transferring it as it is browned to a bowl.
- Pour off and discard all but about 3 tablespoons of the oil and cook
the onion and the mushrooms over medium-low
heat, stirring occasionally, until
the onion is golden.
- Add the garlic and cook the
mixture, stirring, for 1 minute.
- Add the tomatoes with the juice,
the wine, the chicken with any juices that
have accumulated in the bowl, the anchovy
paste, and the orégano and simmer the mixture,
covered, stirring occasionally and breaking
up the tomatoes, for 30 to 35 minutes,
or until the chicken is tender.
- In kettle of boiling salted water cook
the fusilli for 10 to 12 minutes, or
until it is al dente, drain it well, and in a large bowl toss
it with the chicken mixture. Sprinkle
the chicken cacciatora with the parsley.
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