Put up your hand if you make spaghetti regularly. Now keep it up if you make a primarily beef and tomato sauce. I am assuming half the class is still with me, so now how would you like an alternative?
This easy pasta sauce is based on a chicken cacciatore recipe, but rather than cooking the chicken on the bone, you braise pieces of chicken thigh until very tender with lots of peppers, onions and garlic.
The sauce also freezes very well, in fact if anything it is better for it. So make double or triple and add this to your regular rotation.
Farfalle with Braised Chicken in a Garlicky Red Sauce(serves 4)
1. Heat a large saucepan or medium dutch oven to medium high heat. Remove the skin and bones from the thighs and cut into large chunks. Sprinkle with salt and pepper and dust with flour.
2. Put the butter and the olive oil in the pan and when it stops foaming add the chicken. Brown on all sides and remove to on a plate.
3. Add the onion and the peppers, and sauté until it starts to soften. Add the mushrooms, the oregano and the garlic and stir until softened. Stir in the white wine and simmer until reduced by half. Slowly add in the whole tomatoes squishing each one with your hands as you go to break them up.
4. Bring the mixture back to a simmer and add the chicken. Season with a big pinch of salt and pepper, cover and reduce heat to low. Cook for 45 minutes. Remove lid, season to taste. Reduce heat to low.
5. Cook pasta according to package directions. Drain and toss with sauce. Sprinkle with some italian parsley and serve.