Dinner

Rigatoni with braised chicken and olives

Rigatoni with braised chicken and olivesMadison
4
20M
1H 40M
2H

Ingredients

Method

1.Trim the chicken thighs of any excess fat, cut in half vertically and dust with the flour.
2.Heat 2 tablespoons of the oil in a casserole dish and cook the chicken in batches until browned. Remove and set aside.
3.Add the remaining oil to the dish and add the onion, carrot and garlic, cooking for 5 minutes or until softened, but not coloured.
4.Increase the heat and add the wine, cooking until it has reduced by half. Add the stock, tomatoes, bay leaves and return the chicken to the casserole dish. Cover with a lid and allow to gently simmer for 45 minutes.
5.Remove the oil and continue to cook for a further 30 minutes.
6.Using two forks, loosely shred the chicken meat then stir in the parsley and olives.
7.Cook the rigatoni in a large pot of boiling, salted water until al dente. Drain and mix with the sauce. Serve with parmesan shavings.

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