Chicken cacciatore with spinach tagliatelle
PREPARATION 20 minutes
COOKING 2 hours
SERVING 4-6
1 lb (500 g) TAGLIATELLE DEDICATO WITH SPINACH pasta, cooked al dente
INGREDIENTS
- 45 ml (3 tbsp.) DeCarlo olive oil
- 6-8 skinless chicken pieces
- 250 ml (1 cup) onions, chopped
- 5-6 minced garlic cloves
- 250 ml (1 cup) carrots, chopped
- 1 red bell pepper chopped
- 1 yellow bell pepper chopped
- 250 ml (1 cup) sliced mushrooms
- 5 ml (1 tsp) dried oregano
- 2-3 bay leaves La Pugliesina
- 1 sprig of fresh thyme or basil
- 125 ml (1/2 cup) red wine
- 1 can (430 ml) Dedicato diced tomatoes
- 500 ml (2 cups) tomato sauce
- 500 ml (2 cups) chicken broth
- 1 packet (55 g) powdered demi-glace sauce
- Salt and pepper to taste
- Fresh leaves of watercress, spinach or arugula
PREPARATION
- In a large pot, heat half the olive oil. Brown the chicken pieces on all sides. Season. Reserve on a plate.
- In the same pot, add the rest of the olive oil. Sweat the chopped onion and garlic for 2 minutes.
- Add carrots, peppers and mushrooms.
- Season with oregano, bay leaves, fresh herbs, salt and pepper. Cook for 2-3 minutes.
- Deglaze with red wine. Let reduce by half. Add the diced tomatoes, tomato sauce, chicken broth and powdered demi-glace sauce. Mix well.
- Add the chicken pieces. Cover.
- Bake for 1 h15 m. Remove the lid. Cook for 30-40 minutes.
- Remove from oven.
- Add the sauce, greens of your choice (fresh watercress leaves, spinach or arugula) and fresh basil to your pre-cooked pasta. Mix together.
- Serve the pasta with chicken, sauce and grated cheese to taste on top.
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