A few weeks ago, I shared a recipe for Creme Brulee. I had so many requests for more recipes, I decided to send out another one that you might enjoy.
1-1/2 teaspoons dried thyme
1/2 cup canned tomato puree
1/2 cup water
1 15.5 ounce can of cannellini beans drained and rinsed
2 tablespoons red wine vinegar
4 (11 ounces) chicken leg quarters
1-3/4 teaspoons salt
3 tablespoons vegetable oil
1 red bell pepper, cut into strips
1 cup onion, sliced
6 garlic cloves, thinly sliced
2 tablespoons fresh oregano, chopped
Preheat oven to 330 degrees F. Sprinkle chicken with 1 teaspoon salt. Heat oil in a wide heavy, oven-safe pot over medium-high heat until hot but not smoking, about 1 minute. Add chicken, skin side down, and cook, turning once, until brown, about 10 minutes. Transfer to a plate. Pour off all but 2 tablespoons fat. Reduce heat to medium and cook pepper, onion, and garlic, stirring, until softened, about 5 minutes. Stir in oregano, thyme, tomato puree, water and remaining 3/4 teaspoon salt; bring to a simmer. Return chicken to pot and simmer, cover, and transfer to oven. Bake until chicken is tender, 45 to 50 minutes. Transfer chicken to to a bowl and chill, uncovered, until cool enough to handle (about 20 minutes). Discard skin and bones. Pull meat into coarse shreds. Add chicken, beans, and vinegar to tomato mixture in pot; simmer until heated through, about 5 minutes. Meanwhile, cook pasta in salted water, according to package directions. Drain pasta, reserving 1 cup pasta water. Stir pasta into chicken mixture, thinning with pasta water, as needed. Season with additional salt, if desired.
This is a fun recipe from Italy. But maybe you don't want to cook this yourself, or you just want to experience this in Italy. I can help you plan a trip to Italy where you can get Pasta Cacciatore made by locals. Just reply to this email or Click Here to contact me.