Chicken Cacciatore with Pasta

By jeenikeen

Ingredients

• One 4-5 lb chicken, cut into pieces
• Salt and Pepper
• 2 Tbsp Olive Oil
• 1 medium Red onion, thinly sliced
• 1 cup mixed Olives
• 4 garlic cloves, thinly sliced
• 1/2 cup white wine
• 1 cup chicken stock
• 1 , 28 oz. can of plum tomatoes in their juice
• 2 tsp dry Thyme
• 2 tsp dry Oregano
• Handful fresh Basil, Chopped
• 1 Tbsp Flat Leaf Parsley
• 1 lb Pasta, your choice of fresh noodles (pezzi)
• 4 oz. Butter, cold

Details

Cooking time 120mins
Adapted from fabioviviani.com

Preparation

Step 1

1. Preheat oven to 325* F.
2. Remove skin from chicken and heat a large pan on high heat. Season chicken with salt and pepper. Place olive oil in pan and sear the chicken on all sides. Remove from the pan and add the onion and olives. Cook for 3-5 minutes then add garlic. Cook for another minute.
3. Add the next 6 ingredients and bring to the boil. Reduce to simmer and crush the tomatoes slightly. Let this reduce by a fourth, and then add chicken back inside.
4. Place in a casserole dish covered in plastic wrap, then aluminum foil. Place in preheated oven and cook until completely tender, about 1 hour.
5. Remove chicken from liquid and reduce until thickened. Take chicken and shred completely. Add back into thickened sauce with basil and parsley and let cool.
6. In a pot of salted boiling water, cook pasta for 2-3 minutes.
7. Drain the pasta and toss the in the sauce. Place the pasta onto a platter and top with grated parmesan cheese.