August 13, 2017
Soups/Stews, Poultry, Chicken,
Pasta, Rigatoni, Vegetables, Onions, Italian, Easy/Beginner Cooking, Fall/Autumn, Potluck, Sunday Dinner, Winter, Stove Top, Non-Dairy, Wine, Bone-in Pieces, Kosher Meat more
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"From our Sunday newspaper The Sunday Times."
Heat oil in a big heavy-based pan over high heat and cook the chicken for 4 minutes each side or until browned and then transfer to a plate.
Reduce heat to medium and add onion, carrot, celery, mushroom and rosemary to pan and cook, stirring occasionaly, for 5 minutes or until vegetables start to brown and then add garlic and cook for 30 second or until fragrant.
Now add the wine and bring to a simmer and simmer, uncovered for 3 minutes or until reduced by half.
Add passata, stock and 2 cups water and stir to combine and bring to a simmer.
Return chicken to the pan and cook covered for 45 minutes or until chicken is very tender and using tongs, transfer chicken to a board.
Reduce heat to medium and add the pasta to the pan and cook covered for 15 minutes or until pasta is tender.
Meanwhile, remove and discard bones from the chicken and using 2 forks, shred the meat and return the chicken to the pan with olives and cook for 2 minutes or until heated through and serve topped with parsley and extra rosemary.
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Very good and makes a lot! I did make a few subs by using boneless chicken breasts (1 pound) and instead of the wine used 1/2 can of V-8 and water to equal to one cup. For the tomato passata I used a can of crushed tomatoes. I skipped the olives and parsley. I also used the whole package of rigatoni (1 pound). We really enjoyed this soup and will be making it again soon! Thanks for sharing!