Chicken Cacciatore With Fusilli
- Ready In:
- 55mins
- Ingredients:
- 11
- Serves:
-
6-8
ingredients
- 1⁄4 cup olive oil
- 5 lbs chicken, cut into serving pieces
- 1 onion, chopped fine
- 3 garlic cloves, minced
- 1 -16 lb button mushroom, sliced thin
- 1⁄2 cup dry red wine
- 1 1⁄2 lbs diced tomatoes with juice
- 1 teaspoon oregano
- 3 anchovies, mashed to a paste
- 1 lb fusilli
- 1⁄2 cup minced parsley
directions
- Heat oil over moderate-high heat until hot but not smoking, and brown chicken.
- Transfer chicken as it is browned to a bowl.
- Pour off and discard all but 3 tblsps oil and cook onions and mushrooms over medium-high heat until onion is golden.
- Add garlic and cook 1 minute.
- Add tomatoes, wine and chicken.
- Add anchovy paste and oregano and simmer mixture, covered, stirring occasionally, for 30-35 minutes, or until chicken is tender (may be done up to 2 days in advance).
- Cook fusilli until al dente.
- In a large bowl, toss it with chicken and garnish with parsley.
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.