Cavatelli With Chicken and Tomato

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Recipe by By The Lake

While the phrase "white wine with white meat" is a useful starting point for food-and-wine pairing, it is also just a point of departure, not a hard-and-fast rule. This dish is a great partner to the spicy Barbera because of several ingredients: chicken livers, thighs and drumsticks give the sauce a gamier, richer flavor than the more neutral-tasting breast meat; crushed tomatoes match the wine's acidity; and mushrooms add heartiness. Williams-Sonoma

Ingredients Nutrition

Directions

  1. In a large fry pan over medium-high heat, melt the butter with 1 Tbs. of the olive oil. Working in batches, add the chicken to the pan and cook, turning once, until brown on both sides, about 10 minutes total per batch. Transfer to a platter.
  2. In the same pan, warm 1 Tbs. of the oil. Add the chicken livers and cook, stirring frequently, until browned, about 5 minutes. Transfer to a plate.
  3. Return the pan to medium heat and warm the remaining 1 Tbs. oil. Add the onion, carrot, celery and bay leaves and sauté until the vegetables are softened and slightly browned, about 7 minutes. Add the mushrooms and sauté until they have released some of their liquid, about 3 minutes. Stir in the tomatoes. Add the chicken along with the livers and any accumulated juices. Reduce the heat to low and simmer, partially covered, until the chicken is opaque throughout, about 30 minutes. Remove the bay leaves and discard. Season with salt and pepper.
  4. Meanwhile, bring a large pot of water to a boil over high heat. Add 2 Tbs. salt and the pasta. Cook, stirring occasionally to prevent sticking, until al dente, according to the package instructions. Drain the pasta and divide among individual bowls. Top with the sauce and chicken pieces and serve immediately.

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