Chicken Cacciatore With Fusilli |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Ingredients:
1/4 cup olive oil |
5 lbs chicken, cut into serving pieces |
1 onion, chopped fine |
3 garlic cloves, minced |
1 -16 lb button mushroom, sliced thin |
1/2 cup dry red wine |
1 1/2 lbs diced tomatoes with juice |
1 teaspoon oregano |
3 anchovies, mashed to a paste |
1 lb fusilli |
1/2 cup minced parsley |
Directions:
1. Heat oil over moderate-high heat until hot but not smoking, and brown chicken.
2. Transfer chicken as it is browned to a bowl.
3. Pour off and discard all but 3 tblsps oil and cook onions and mushrooms over medium-high heat until onion is golden.
4. Add garlic and cook 1 minute.
5. Add tomatoes, wine and chicken.
6. Add anchovy paste and oregano and simmer mixture, covered, stirring occasionally, for 30-35 minutes, or until chicken is tender (may be done up to 2 days in advance).
7. Cook fusilli until al dente.
8. In a large bowl, toss it with chicken and garnish with parsley.
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