MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cavatappi & Chicken Cacciatore
Categories: Poultry, Mushrooms, Pasta, Vegetables, Chilies
Yield: 12 Servings

1/3 c Boiling water
3/4 oz (2 pkg) dried porcini
- mushrooms; rinsed well
3 lb Boned, skinned chicken
- thighs; in 1" pieces
2 ts Salt
1/8 ts Black pepper
2 tb Olive oil
1 lg Onion; chopped
1 cl Garlic; chopped
10 oz Pkg fresh shiitake
- mushrooms; stemmed, caps
- sliced
10 oz Pkg white mushrooms; sliced
56 oz (2 lg cans) whole tomatoes
- in puree
1/4 c Capers; drained
1/2 ts Red-pepper flakes
2 lb Cavatappi or fusilli pasta

MMMMM-------------------------PERSILLADE------------------------------
1/2 c Flat-leaf parsley leaves;
- chopped
2 cl Garlic; chopped

Pour boiling water over porcini in bowl; soak 10 minutes.
Drain through sieve lined with paper toweling. Chop.

Sprinkle chicken with 1/2 teaspoon salt and the pepper. In
saucepan, heat 1 tablespoon oil over high heat. Add half
the chicken; cook until lightly browned, 3 minutes per
side. Remove to bowl; repeat with rest of chicken.

Reduce heat to medium-high; add remaining 1 tablespoon
oil, the onion and garlic; saute for 4 minutes or until
onion is softened.

Add porcini, shiitake and white mushrooms; saute 10
minutes, until softened. Stir in tomatoes with puree,
porcini liquid, remaining 1-1/2 teaspoons salt, capers and
pepper flakes, breaking up tomatoes. Simmer, uncovered, 15
minutes. Return chicken to pan; cook 25 minutes, until
chicken is cooked through. (Can be made a day ahead;
refrigerate, tightly covered; gently reheat to serve.)

Meanwhile, cook pasta following package directions.

PERSILLADE: Mix parsley and garlic in small bowl. (Can be
made a day ahead; refrigerate, tightly covered.)

Transfer drained pasta to bowl; toss with half the
chicken. Top with remaining chicken, then persillade.

Family Circle | July 2015

MM Format by Dave Drum - 15 July 2015

Uncle Dirty Dave's Archives

MMMMM

... I am desperately trying to figure out why Kamikaze pilots wore helmets.
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