Chicken braised in an Italian tomato, mushroomand wine sauce, and tossed with fusilli.
Recipe: Chicken Cacciatorawith Fusilli
1/4 cup vegetable oil3 1/2 pound chicken, cut into servingpieces1 onion, chopped fine1/2 pound mushrooms, sliced thin1 garlic clove, minced1 (28-ounce) can plum tomatoes includingthe juice1/2 cup dry red wine2 flat anchovy fillets, rinsed, patteddry, and mashed to a paste1 teaspoon dried or gano, crumbled1 pound fusilli (corkscrew-shaped pasta)1/2 cup minced fresh parsley leaves ifdesired (flat leaf)
In a kettle heat the oil over medium highheat until it is hot and brown the chicken in batches,transferring it as it is browned to a bowl.
Pour off and discard all but about 3 tablespoons of the oil and cookthe onion and the mushrooms over medium-lowheat, stirring occasionally, untilthe onion is golden.
Add the garlic and cook themixture, stirring, for 1 minute.
Add the tomatoes with the juice,the wine, the chicken with any juices thathave accumulated in the bowl, the anchovypaste, and the or gano and simmer the mixture,covered, stirring occasionally and breakingup the tomatoes, for 30 to 35 minutes,or until the chicken is tender.
In kettle of boiling salted water cookthe fusilli for 10 to 12 minutes, oruntil it is al dente, drain it well, and in a large bowl tossit with the chicken mixture. Sprinklethe chicken cacciatora with the parsley.
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