Wednesday, April 15, 2009

Braised Chicken over Pasta Puttanesca

This recipe is adapted from Mark Bittman's Pasta Puttanesca. Yum!

Chicken Thighs
Gluten Free Brown Rice Spaghetti Noodles
Kalamata Olives
Diced Tomatoes
Diced Onion
Minced Garlic Cloves
Olive Oil
Crushed Red Pepper
Chopped Fresh Italian Parsley
Salt & Pepper to Taste
White Wine or Chicken Stock

Bring pot of water to boil. While pot is heating, prepare sauce.
To prepare sauce - Heat olive oil in cast iron skillet to medium heat. Add chicken thighs (skin side down) and brown for 2-4 mintues each side. Skinless thighs will still work here but you will need to reduce the cooking time. Remove browned chicken; leaving 2T oil in pan.

Add gluten free pasta to boiling salted water. Most take 13-15 mintues to cook so you don't want to wait until the last minute.

Add onions to skillet & season with salt, saute until translucent. Add garlic & crushed red pepper and saute until fragrant. Here you can add white wine or even chicken stock to deglaze your pan. Add back your chicken thighs & diced tomatoes and bring to a slight simmer.
If sauce gets too thick then just thin with pasta water or chicken stock. Simmer for approximately 10 minutes or until cooked.

When pasta is cooked completely, strain pasta into colander and rinse with cold water (if directed by pasta cooking directions).

Add olives, capers & parsley to sauce and combine to warm. Add desired amount of rinsed pasta to skillet and toss until warm. May need to remove chicken to do so depending on your skillet size.

Garnish with fresh parsley and enjoy!

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