- Braised Chicken in Aromatic Tomato Sauce with Pasta
- (Pollo Brasato in Salsa di Pomodoro Aromatico con Pasta)
1/4 cup extra virgin olive oil
One 3-pound chicken, cut into 8 pieces
3 cups chopped red onions
6 whole allspice
1 cinnamon stick
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
Pinch cayenne pepper
One 28-ounce can whole Italian-style tomatoes, drained, juices reserved, tomatoes chopped
1 cup water
2 tablespoons (or more) red wine vinegar
2 tablespoons tomato paste
Pinch of sugar
12 ounces perciatelli pasta or spaghetti
Freshly grated Parmigiano cheese
Heat olive oil in heavy large Dutch oven over medium-high heat.
Add chicken in batches and cook until brown on all sides, about 8 minutes per batch.
Place chicken on platter.
Add onions to Dutch oven.
Saute until tender, about 5 minutes.
Stir until fragrant, about 1 minute.
Stir in tomatoes and their juices and water.
Return chicken to Dutch oven.
Simmer over medium-low heat until chicken is very tender, about 35 minutes.
Transfer chicken to platter.
Tent with foil.
Add 2 tablespoons vinegar, tomato paste and sugar to Dutch oven.
Simmer until thickened to sauce consistency, stirring occasionally, about 10 minutes.
Season with salt, pepper and more vinegar, if desired.
Remove from heat.
Cover to keep warm.
Cook pasta in large pot of boiling salted water until 'al dente'.
Transfer pasta to platter.
Top with chicken, sauce and cheese. Serves 4.
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