TORCHIO PASTA WITH OYSTER MUSHROOMS, BRAISED CHICKEN AND SAN MARZANO TOMATOES (NYT, 7/18/07/

TORCHIO PASTA WITH OYSTER MUSHROOMS, BRAISED CHICKEN AND SAN MARZANO TOMATOES (NYT, 7/18/07/ image

Yield 4 servings

Number Of Ingredients 13

2 chicken drumsticks and 2 thighs
Salt and freshly ground black pepper
1/4 cup olive oil
4 cloves garlic, thinly sliced
2 carrots, peeled and diced
1 onion, peeled and diced
8 ounces oyster mushrooms, cleaned and coarsely chopped
1 10-ounce can San Marzano tomatoes (and juices), crushed by hand
1 bay leaf
1/2 cup chicken stock or water
1 pound torchio, campanelle or other torch or bell-shaped pasta
Grated pecorino Sardo, for garnish
Chopped fresh oregano, for garnish.

Steps:

1. Preheat oven to 350 degrees. Pat chicken dry with paper towels, season liberally with salt and pepper, and set aside. Brown chicken well on both sides. 2. Remove chicken from pan and set aside. Add garlic and allow to brown slightly (15 to 30 seconds) then add carrots, onion and mushrooms. Sauté until onions are lightly browned, 10 to 15 minutes. 3. Add tomatoes, bay leaf and chicken stock. Bring back to a simmer, add chicken leg quarters, spooning some sauce on top. Cover and transfer to oven to braise until chicken pulls easily away from bone, 45 minutes to 1 hour. 4. Cool chicken on a plate and pick cooled chicken meat from bone and return to tomato sauce. 5. Cook torchio in salted boiling water until al dente, about 10 minutes. Drain and add to chicken mixture. Serve garnished with grated pecorino Sardo and fresh oregano. Yield: 8 appetizer servings or 4 main servings.