Hunter's Pasta

Chicken pieces that fall off the bone, coated in a concentrated olive and mushroom sauce. The scent of reduced red wine and rosemary fills the kitchen.

• Prep: 20 min
• Cook: 50 min
• Difficulty: Easy
• Calories: 960
• Protein: 49 g
• Carbs: 86 g
• Fat: 47 g

Ingredients

• 800 g Chicken leg ( cut in half )
• 400 g Penne rigate ( dry )
• 200 ml Red wine ( full-bodied )
• 400 g Round tomato ( crushed )
• 200 g Button mushroom ( quartered )
• 1 pc Onion ( finely diced )
• 1 pc Carrot ( small dice )
• 1 pc Apium graveolens ( sliced )
• 2 pc Garlic ( minced )
• 50 g Black olive ( pitted )
• 3 tbsp Extra virgin olive oil
• 1 pc Rosemary ( fresh sprig )
• 1 pc Thyme ( fresh sprig )
• 1 pc Bay leaf
• 1 tbsp Tomato paste

Instructions

1. Brown the chicken

   In a casserole with olive oil, brown the chicken pieces over high heat. The skin should be golden and crispy. Remove and set aside.

2. Sweat the garnish

   In the same fat, add the onion, carrot, celery, and mushrooms. Sweat until the vegetables soften and the juices color the bottom of the pot.

3. Deglaze and simmer

   Add the garlic and tomato paste. Cook for 1 minute while stirring, then deglaze with the red wine. Scrape the bottom to release the juices. Add the tomatoes, herbs, and chicken. Cover and simmer over low heat until the meat falls off the bone.

4. Cook the pasta

   Cook the penne in a large amount of salted water. Keep them very firm; they will finish cooking in the sauce.

5. Bind and serve

   Add the olives and pasta to the pot. Mix so that the sauce coats each pasta well. If it's too dry, add a ladle of cooking water.

Chef's tips

• Never rinse the pasta, the starch helps the sauce stick.
• If the sauce reduces too quickly, add a bit of broth or water.
• The dish is even better reheated the next day.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Can be frozen easily.