Chicken with Orecchiette Pasta

Shaun and I saw a similar recipe on the Food Network show 'The Best Thing I Ever Ate" but made with rabbit. In ours we substituted rabbit meat for boneless, skinless chicken thighs. This recipe would work well in a slow cooker after the chicken is browned. Otherwise, let it simmer on the stove for an hour to tenderize the meat.

Chicken with Orecchiette Pasta

Serves 4

Prep Time: 10 minutes

Cook Time: 1 hour 20 minutes

Total Time:  1 hour 30 minutes

Printable Recipe

Ingredients
1 tbsp olive oil
6 boneless skinless chicken thighs
Salt and Pepper
1 onion, chopped
1/2 fennel bulb chopped
2 stalks of celery, chopped
2 carrots, peeled and chopped
3 cloves garlic, minced
1 500ml can diced tomatoes
1 tsp dried basil

Orecchiette Pasta to serve 4

Directions

1. Start with a large heavy bottomed pot over medium heat. Add 1 tbsp of olive oil. Season 6 boneless skinless chicken thighs with salt and pepper. Add to the pot and brown well on both sides. 
2. Chop 1 onion, 2 stalks of celery, 2 carrots, 1/2 a bulb of fennel and 3 cloves of garlic. Add vegetables to the pot. 
3. Add 1 tsp of dried basil and 1 can of diced tomatoes.
4. Add 1/4 cup of white wine or vodka to the pot to pull alcohol soluable flavours from the tomaotes.
5. Cover and simmer for 1 hour, stirring once and a while or until chicken meat shreds easily and vegetables are cooked through.
6. Serve over orecchiette pasta!