Hunter's Pasta
Ingredients
- 800 gChicken leg (cut in half)
- 400 gPenne rigate (dry)
- 200 mlRed wine (full-bodied)
- 400 gRound tomato (crushed)
- 200 gButton mushroom (quartered)
- 1 pcOnion (finely diced)
- 1 pcCarrot (small dice)
- 1 pcApium graveolens (sliced)
- 2 pcGarlic (minced)
- 50 gBlack olive (pitted)
- 3 tbspExtra virgin olive oil
- 1 pcRosemary (fresh sprig)
- 1 pcThyme (fresh sprig)
- 1 pcBay leaf
- 1 tbspTomato paste
Method
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.
- 1
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
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
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 penne in a large amount of salted water. Keep them very firm; they will finish cooking in the sauce.
- 5
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. Can be frozen easily.
