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This comforting dish features tender chicken thighs slow-braised in a robust red wine sauce with shiitake mushrooms, tomatoes, and fresh herbs. The deep flavors of the braise meld beautifully with the earthy mushrooms and sweet onions, creating a luxurious, velvety sauce. Served over chewy orecchiette pasta tossed with sun-dried tomatoes and basil, it offers a perfect balance of protein, carbs, and aromatic freshness. It is an ideal weeknight dinner that feels elegant enough for entertaining, delivering warm, rustic satisfaction with every bite.
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Red Wine Braised Chicken With Orecchiette Pas
Description
This comforting dish features tender chicken thighs slow-braised in a robust red wine sauce with shiitake mushrooms, tomatoes, and fresh herbs. The deep flavors of the braise meld beautifully with the earthy mushrooms and sweet onions, creating a luxurious, velvety sauce. Served over chewy orecchiette pasta tossed with sun-dried tomatoes and basil, it offers a perfect balance of protein, carbs, and aromatic freshness. It is an ideal weeknight dinner that feels elegant enough for entertaining, delivering warm, rustic satisfaction with every bite.Ingredients
Directions
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Season chicken thighs liberally with salt and freshly ground black pepper.
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Heat 2 tablespoons of olive or canola oil in a large, heavy-bottomed saucepan over high heat.
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Quickly brown the chicken thighs on both sides until golden, then remove and set aside.
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In the same pan, add sliced shiitake mushrooms, yellow onion, slivered garlic, diced carrots, and thinly sliced celery.
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Sauté the vegetables until very lightly browned and fragrant.
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Return the browned chicken to the pan.
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Add 2 cups of hearty red wine, diced ripe tomatoes, chopped fresh thyme and sage, and 4 cups of chicken stock.
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Bring the mixture to a simmer, then cover and cook for 25 to 30 minutes until the chicken is tender.
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Remove the chicken from the pan and cut the meat into bite-sized slices, setting them aside.
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Strain the braising liquid to remove the cooked vegetables, reserving them separately, and return the liquid to the pot.
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Bring the liquid to a boil and cook over high heat for 8 to 10 minutes to reduce and thicken slightly.
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Taste the sauce and adjust seasoning with salt, pepper, and drops of balsamic vinegar if desired.
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Stir the reserved chicken meat and vegetables back into the sauce and heat through.
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Stir in finely chopped parsley and keep warm.
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Meanwhile, bring a large pot of salted water to a boil and cook the orecchiette pasta until just tender.
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Drain the pasta and toss it with chopped fresh basil and drained, finely chopped sun-dried tomatoes.
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Place the pasta in the center of warm bowls and ladle the braised chicken sauce around it.
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Garnish with fresh basil sprigs and freshly shaved Asiago or Parmesan cheese, then serve immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 313.5kcal
- % Daily Value *
- Total Fat 15.0g24%
- Saturated Fat 4.1g21%
- Cholesterol 120.0mg40%
- Sodium 114.0mg5%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 39.0g78%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
chicken thighs, red wine braise, orecchiette pasta, shiitake mushrooms, comfort food, dinner recipe, herb sauce, tomato braise, italian inspired, easy dinner, pasta dish, sauteed chicken, weeknight meal, garlic and onion, fresh basil, sun-dried tomatoes, chicken stock, thyme and sage, olive oil, home cooking
