Braised Chicken Pasta is a very pretty dish, with a nice array of healthy vegetables. A perfect comfort food for the cold months ahead. The long, slow cooking in a flavorful sauce allows the chicken to become very tender and almost falling off the bone delicious.
This recipe, comments, and photo were shared with me by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.
More delicious Pasta Recipes and Poultry Recipes for more great cooking ideas.
- 1 whole chicken (organic), cut into 8 pieces*
- 1/2 cup flour, all-purpose (or more to coat chicken)
- Coarse salt or sea salt and freshly-ground pepper to taste
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 whole medium onion, sliced
- 1 large red bell pepper, cored and thickly sliced
- 1 large green or orange bell pepper, cored and thickly sliced
- 4 garlic cloves, chopped
- 8 to 10 white mushrooms, sliced
- 5 sprigs thyme, fresh, leaves removed from stems
- 1/2 teaspoon Turmeric
- 1 teaspoon dried oregano
- Coarse salt or sea salt and freshly-ground pepper to taste
- 1/4 teaspoon red pepper flakes, crushed
- 3/4 cup dry vermouth or any dry white wine of your choice
- 1 (28-ounce) can fire roasted diced tomatoes with juice
- 1 pound extra-broad egg noodles pasta
- Flat-leaf parsley, chopped (for mixing with cooked noodles)
- Parmesan cheese, freshly-grated, for garnish (optional)
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Preheat oven to 325 degrees F.
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Put flour into a clean paper bag; add salt, pepper, and chicken pieces and shake well to coat chicken.
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In a large Dutch Oven or heat skillet with a lid, add butter and olive oil; heat until butter is melted and hot. Add chicken pieces and brown on both sides. Remove from heat to a separate plate.
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Add onions, bell peppers, and saute about 3 minutes; add garlic, saute one (1) minute. Add mushrooms and saute approximately 2 to 3 minutes. Add thyme leaves, turmeric, oregano, salt, pepper, red pepper flakes; stir together and then stir in the wine and diced tomatoes.
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Nestle the flour coated chicken pieces down into the sauce. Using a spoon, drizzle some sauce and a few vegetables over the top of the chicken pieces; bring just to a boil. Place the lid on pot and place into the preheated oven. Cook for 1 1/2 hours. Remove lid and cook for and additional 30 minutes more.
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Meanwhile, cook noodles according to package directions; drain and add chopped parsley leaves and put into a large serving dish and keep warm. Learn How To Cook Pasta Properly.
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When chicken is done, remove from oven and nestle on top of the cooked noodles. Ladle the sauce and vegetables over the top. Sprinkle with parmesan cheese, if desired.
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Serve and enjoy.
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Makes 6 servings.
* Two (2) each of wings, legs, and thighs. Cut breast in half and then cut each breast cross wise to make 4 pieces.