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How To make Red Wine Braised Chicken with Orecchiette Pasta
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
Braised Chicken Thighs with Leeks and Quince (or Whatever You’ve Got)
Braised Chicken Thighs with Leeks and Quince (or Whatever You’ve Got)
Serves 4
8 chicken thighs (roughly 3.5 Lb / 1.5 kg)
1 Tbsp olive oil
220 g leeks, white and pale green parts only from roughly 2 large leeks
400 g peeled quince sliced into thick pieces (about 3 medium quince)
2 garlic cloves, minced
1 Tbsp butter (or more olive oil)
1 cup dry white wine
1 cup unsalted chicken stock* or water
4-8 sprigs of thyme
80g creme fraiche (1/3 cup)
Chopped tarragon, chives, or parsley
*Brown Chicken Stock in the Instant Pot:
Brown Chicken Stock on the Stove:
Ideally, trim and salt the chicken a day or at least 2 hours before cooking (if not salting ahead, dry very well with paper towels and salt right before placing in the skillet so that the salt doesn’t make it damp).
Set a large skillet (if possible stainless steel) that can hold the chicken in a single layer over high heat. Add the olive oil. While the oil is heating up, dry the chicken very well with paper towels. Place the chicken in the skillet skin side down and cook without disturbing until brown and crisp, about 5 minutes. Regulate the heat so that the chicken doesn’t burn. Flip and brown the other side, about 2 minutes. Remove to a plate and keep skin side up in a single layer.
Preheat the oven to 325F (160C).
Lower the heat slightly under the skillet and add the quince to the pan. Cook without disturbing until the first side browns. Stir and brown on the other side. Remove to a plate.
Lower the heat to medium-low. Add the leeks, garlic, and butter to the skillet. Add a pinch of salt and cook stirring occasionally until just starting to soften and brown, about 5 minutes. Add the wine and stock and bring to a simmer over high heat. Take off heat. Add the chicken and its juices back to the pan. Tuck the thyme sprigs into the sauce. Cook in the middle of the oven for 40 min. Tuck the quince slices between the chicken and return to the oven for 20 minutes or until the chicken is completely soft when pierced with a fork in the thickest part.
Let rest for 15 min. Remove the chicken from the sauce. Remove and discard the thyme sprigs. Boil down the sauce until syrupy. Add creme fraiche and bring to a simmer. Taste and correct for salt and acidity (using lemon juice). Stir in some chopped tarragon into the sauce. If the chicken cooled off too much, rewarm for a few minutes in the sauce and serve.
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How To Make Creamy Chorizo Pasta | Quick & Easy Dinner Recipe
Creamy, delicious, and easy to make, I've been making this since my student days! - this Chorizo Pasta is the perfect dinner recipe! Learn how to whip up this quick and easy dinner in minutes with this step-by-step tutorial. From sautéing the chorizo to creating the creamy sauce, this pasta dish is sure to be a hit with the whole family. Watch now to find out how to make this delicious chorizo pasta dinner. Check out the written recipe below!
Creamy Chorizo Pasta
250g x Pasta
500ml x Tomato Passata
300ml x Cream
110g x Chorizo Sausage
1 x Red Onion
2 x Cloves of Garlic
2tsp x Sweet Paprika
1/2 tsp x Dried Rosemary (or 1 tsp x fresh)
Small handful x Chopped Parsley
Salt & Pepper (to taste)
Cheese (optional)
1. Place a large pan of salted water onto the hob and bring it to a boil.
2. Remove the casing from the chorizo and cut it into rounds roughly 3mm in thickness.
3. Peel and finely dice the red onion and grate or finely dice the two garlic cloves. By not the water should be boiling and you can add in your pasta. Cook it to the packet instructions.
4. Place a frying pan over medium heat and add in the chorizo allowing the fat to render out and the chorizo to slowly crisp up.
5. As soon as you see the fat render out, add in the diced red onion along with a pinch of salt and cook for 3 to 5 minutes until soft.
6. Now, add in the garlic, dried rosemary and sweet paprika and cook for a further two minutes.
7. Next, add in the tomato passata and bring to a simmer before adding in the cream. Stir the cream in and simmer for 5 minutes to allow the sauce to reduce and thicken up.
8. By this time the pasta should be about cooked. Taste the sauce to check the seasoning and adjust with salt and pepper if needed.
9. Transfer the pasta from the water and into the sauce using a slotted spoon. Give everything a good stir through and add in the parsley keeping a small amount back to garnish at the end.
10. To serve, pile up onto a plate and finish with a sprinkle of parsley and a grating of cheese if you fancy.
Enjoy!
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How To Make Creamy Chorizo Pasta | Quick & Easy Dinner Recipe
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A great chicken pasta dish!
EASY and DELICIOUS CHICKEN MARSALA
Today we are learning how to make easy and delicious chicken marsala with cremini mushrooms. Chicken Marsala is a delicious Italian recipe that consists of thin chicken cutlets dredged in flour, fried, then cooked down in marsala wine and stock with mushrooms until thick and coats the chicken. The chicken should be velvety and melt in your mouth by the end. It's one of my favorite Italian recipes.
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