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How To make Red Wine Braised Chicken with Orecchiette Pasta

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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.

How To make Red Wine Braised Chicken with Orecchiette Pasta's Videos

5 Comforting Pasta Recipes

Hello Food Wishers! Chef John’s Corporate Overlords here with 5 comforting pasta recipes perfect for weeknights or special occasions! Chef John shares his recipe for Rigatoni alla Genovese, the best meat sauce you’ve never heard of. Creamy Tomato Tuna Pasta is a modern mashup that tastes just like a tuna melt and a cup of creamy tomato soup, while Spaghetti Aglio e Olio lets the simplicity of garlic, olive oil, and parmesan shine. Whether you’re looking for The Best Baked Ziti or a classic Beef & Cheese Lasagna, Chef John has the perfect pasta recipe for you!

Beef & Cheese Lasagna:

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The Best Baked Ziti:

Pasta alla Genovese:

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Chicken Française, thin chicken cutlets, flour-dredged, egg-dipped, served in a lemon-butter and white wine sauce. It’s classic, delicious, and easy and we have not made it yet on this channel so let jump right into it.

Recipes:
Chicken Française

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Watch Rachael show you how to make a super-easy Spanish-inspired braised chicken with chorizo, peppers, tomatoes + wine.

turning LEFTOVER SHORT RIBS into DELICIOUS PASTA

Today I take some of my red wine braised short ribs and turn the leftover short ribs into a delicious pasta.

#ShortRib #Pasta #NotAnotherCookingShow

Red Wine Braised Short Ribs

Short Rib Grilled Cheese

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how to make an EASY, ONE PAN ROASTED CHICKEN DINNER recipe

In today’s episode, I’ll show you how to make an easy and healthy, one pan roasted chicken thigh dinner with roasted mushrooms, green beans and reduced broth, or brodo. This is a keto meal which can also be scaled up for those who are looking for healthy and easy meal prep recipe ideas.

#ChickenDInner #OnePotMeal #NotAnotherCookingShow

How to Make Brodo (bone broth):

How to Break Down a Whole Chicken:

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Become a PATREON PRODUCER:

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Music By Joakim Karud

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Ina Garten's Weeknight Pasta Bolognese | Barefoot Contessa | Food Network

Ina shares an easy version of bolognese that's fast and flavorful, perfect for any day of the week.
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Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Weeknight Bolognese
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 45 min
Prep: 15 min
Cook: 30 min
Yield: 4 to 5 servings

Ingredients

2 tablespoons good olive oil, plus extra to cook the pasta
1 pound lean ground sirloin
4 teaspoons minced garlic (4 cloves)
1 tablespoon dried oregano
1/4 teaspoon crushed red pepper flakes
1 1/4 cups dry red wine, divided
1 (28-ounce) can crushed tomatoes, preferably San Marzano
2 tablespoons tomato paste
Kosher salt and freshly ground black pepper
3/4 pound dried pasta, such as orecchiette or small shells
1/4 teaspoon ground nutmeg
1/4 cup chopped fresh basil leaves, lightly packed
1/4 cup heavy cream
1/2 cup freshly grated Parmesan cheese, plus extra for serving

Directions

Heat 2 tablespoons of olive oil in a large (12-inch) skillet over medium-high heat. Add the ground sirloin and cook, crumbling the meat with a wooden spoon, for 5 to 7 minutes, until the meat has lost its pink color and has started to brown. Stir in the garlic, oregano, and red pepper flakes and cook for 1 more minute. Pour 1 cup of the wine into the skillet and stir to scrape up any browned bits. Add the tomatoes, tomato paste, 1 tablespoon salt, and 1 1/2 teaspoons pepper, stirring until combined. Bring to a boil, lower the heat, and simmer for 10 minutes.

Meanwhile, bring a large pot of water to a boil, add a tablespoon of salt, a splash of oil, and the pasta, and cook according to the directions on the box.

While the pasta cooks, finish the sauce. Add the nutmeg, basil, cream, and the remaining 1/4 cup wine to the sauce and simmer for 8 to 10 minutes, stirring occasionally until thickened. When the pasta is cooked, drain and pour into a large serving bowl. Add the sauce and 1/2 cup Parmesan and toss well. Serve hot with Parmesan on the side.

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Ina Garten's Weeknight Pasta Bolognese | Barefoot Contessa | Food Network

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