Season chicken liberally with salt and pepper. In a large, heavy-bottomed saucepan, heat 2 tablespoons oil and quickly brown chicken over high heat. Remove and set aside. Add mushrooms, onion, garlic, carrots, and celery and saute until very lightly browned. Return chicken to pan and add wine, tomatoes, thyme, sage, and the stock and bring to a simmer. Cover and simmer until chicken is tender, 25 to 30 minutes. Remove chicken and cut meat into bite-sized slices and set aside. Strain braising liquid reserving vegetables and return liquid to pot. Bring to a boil and cook over high heat for 8 to 10 minutes to reduce and thicken lightly. This also concentrates the flavors. Taste and adjust seasoning with salt, pepper and drops of balsamic vinegar if using. Add reserved meat and vegetables and heat through. Stir in parsley and keep warm. Meanwhile, bring a large pot of water to a boil, add salt to taste and pasta. Cook pasta until just tender, drain and toss with chopped basil and sundried tomatoes. Place pasta in center of warm, large flat pasta bowls and ladle braised chicken sauce around. Garnish with basil springs and shaved cheese and serve immediately. This recipe yields 6 servings. Recommended wine: Fetzer Barrel Select Zinfandel, Cabernet or Merlot. Comments: The original recipe title as listed is ?Orecchiette (Little Ears) Pasta With Red Wine Braised Chicken And Aromatic Vegetables?. Recipe Source: THE JOHN ASH SHOW with John Ash From the TV FOOD NETWORK - (Show # JA-9763 broadcast 03-01-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - email@example.com 03-18-1997 Suggested Wine: Fetzer Barrel Select Zinfandel, Cabernet or Merlot Recipe by: John Ash
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|Serving Size: 1 Serving (485g)|
|Recipe Makes: 6 servings|
|Calories from Fat: 75 (34%)|
|Amt Per Serving||% DV|
|Total Fat 8.4g||11 %|
|Saturated Fat 1.7g||8 %|
|Monounsaturated Fat 5.1g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 9.6mg||3 %|
|Sodium 468.1mg||16 %|
|Potassium 467mg||12 %|
|Total Carbohydrate 14.4g||4 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 14g|
|Protein 8.2g||12 %|
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Calories per serving: 223
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