Pasta with Oyster Mushrooms, Chicken and Tomatoes

Total Time
1 hour 45 minutes
Rating
4(29)
Comments
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Ingredients

Yield:8 appetizer servings or 4 main servings
  • 2chicken drumsticks and 2 thighs
  • Salt and freshly ground black pepper
  • ¼cup olive oil
  • 4cloves garlic, thinly sliced
  • 2carrots, peeled and diced
  • 1onion, peeled and diced
  • 8ounces oyster mushrooms, cleaned and coarsely chopped
  • 110-ounce can San Marzano tomatoes (and juices), crushed by hand
  • 1bay leaf
  • ½cup chicken stock or water
  • 1pound torchio, campanelle or other torch or bell-shaped pasta
  • Grated pecorino Sardo, for garnish
  • Chopped fresh oregano, for garnis
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

474 calories; 19 grams fat; 4 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 4 grams polyunsaturated fat; 52 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 24 grams protein; 602 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat oven to 350 degrees. Pat chicken dry with paper towels, season liberally with salt and pepper, and set aside. Place a Dutch oven over medium heat and add olive oil. When oil shimmers, add chicken and brown well on both sides.

  2. Step 2

    Remove chicken from pan and set aside. Add garlic and allow to brown slightly (15 to 30 seconds) then add carrots, onion and mushrooms. Sauté until onions are lightly browned, 10 to 15 minutes.

  3. Step 3

    Add tomatoes, bay leaf and chicken stock. Bring back to a simmer and nestle chicken leg quarters into tomato sauce, spooning some sauce on top. Cover and transfer to oven to braise until chicken pulls easily away from bone, 45 minutes to 1 hour.

  4. Step 4

    Transfer chicken to a plate and allow to cool; keep tomato sauce warm. Meanwhile bring 6 quarts of lightly salted water to a boil. Pick cooled chicken meat from bone and return to tomato sauce.

  5. Step 5

    Cook torchio in salted boiling water until al dente, about 10 minutes. Drain well and add to chicken mixture. Serve garnished with grated pecorino Sardo and fresh oregano.

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Ratings

4 out of 5
29 user ratings
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Comments

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Needs seasoning! Maybe harissa would be good? Or Italian seasonings?

Too much pasta. Needs seasoning. Technique is solid!

Just made this tonight. Excellent flavors and the two of has left overs for at least two more meals. Yum!

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Credits

Far From the Big Cities, And Not Missing Them

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