Thursday

Fusilli alla Cacciatore


This recipe has a lot of elements to it, not only is it inexpensive to make but it is very versatile. You could simply make the sauce and leave the chicken on the bone and serve it with rice, or, you can change the basil for parsley and you'll have a completely diffrerent sensation. I personally tend to use more basil in the winter and more parsley in the summer, especially when it comes to tomato sauces.


Serves 4/5
Ingredients
4 garlic cloves, sliced
2 red peppers, 2cm slices
Olive oil
4 chicken thighs, with skin & bone
2x 400g Plum Tomato tins
500g Fusilli pasta
170g Mozzarella bocconcini
Black Olives
Basil

1) Preheat the oven to 220C/ 430F/ gas mark 7.
2) In an oven proof casserole pan, add 1tbsp of olive oil on a medium high heat and add the chicken thighs skin faced down. Leave to sear for 4/5 minutes until slightly golden and do the same for the other side and set it aside on a plate.
3) In the same pan, add 2tbsp of olive oil and add the sliced garlic cloves. After a minute add the sliced red pepper and cover for 5 minutes, stirring occasionally until the peppers has softened slightly.
4) Then add the plum tomatoes and seasoning to taste, stir well and leave to cook, covered, for 15 minutes.
5) Finely slice the basil, stalks only and add them and the black olives to the sauce, stir well and place the chicken thighs, skin face up, on top of the sauce, leaving the skins uncovered by the sauce.  Cover with the lid and place in the oven for 40/45 minutes.
6) Once the chicken to cooked, remove it from the pan and shred the meat from the bone. Dispose of the bones and add the meat back in the sauce with the rest of the basil and stir well and leave to rest. 7) Meanwhile, following the instructions on the pasta and cook accordingly.
8) Add the drained fusilli and the mozzarella to the sauce and stir enough to let the mozzarella melt. Serve immediately.





15 comments:

lex346 said...

that looks delicious! i love all the colors!

Tes said...

Wow that really looks amazing. I love that it sounds flavourful and delicious :)

Luna's Recipes said...

Thank you very much :)

Sandra said...

Wow, look fantastic! Yummy

margherita said...

Questo piatto e fvoloso. Hai miei figli e andato a genio hurra!

Cayla Hochberg said...

I am so making this tomorrow night; the perfect Sunday dinner with great leftovers for Monday's lunch

Luna's Recipes said...

Sounds Great... You could put the left overs in a oven proof dish, add some mozzerella (or any cheese you have leftover) and put it in the oven at 200C/390F and you'll have a delicous pasta bake. And another version of the dish... All the best, Luna.

Amy said...

This looks great, Luna, full of flavour - definitely something we would love, so I'll hold on to this recipe :)

Love the blog, I'm following!

x Amy


http://www.whiskandwhimsy.blogspot.com

Gitte said...

Looks really delicious. Look forward to seeing more of your recipes. :)

Lindsey said...

Looks fantastic! I love a dish that is versatile to whatever I'm in the mood for. Yum!

ravienomnoms said...

Looks delicious!

happywhennothungry said...

Yum! I love chicken cacciatore. Thanks for sharing!

Lindsey @ Gingerbread Bagels said...

Mmmm that pasta looks soooo delicious. I wish I could have that for dinner! :)

Claudia said...

What a grand idea -mixing the cacciatore with pasta. And it's such a colorful dish. I appreciate all the ways you can "mix it up!"

Fight the Fat Foodie said...

Looks delicious!