Chicken Cacciatore With Fusilli

• Ready In: 55 mins
• Serves: 6-8

Ingredients

• 1⁄4 cup olive oil
• 5  lbs chicken, cut into serving pieces
• 1  onion, chopped fine
• 3  garlic cloves, minced
• 1 -16  lb button mushroom, sliced thin
• 1⁄2 cup dry red wine
• 1 1⁄2 lbs diced tomatoes with juice
• 1  teaspoon oregano
• 3  anchovies, mashed to a paste
• 1  lb  fusilli
• 1⁄2 cup  minced parsley

Directions

1. Heat oil over moderate-high heat until hot but not smoking, and brown chicken.
2. Transfer chicken as it is browned to a bowl.
3. Pour off and discard all but 3 tblsps oil and cook onions and mushrooms over medium-high heat until onion is golden.
4. Add garlic and cook 1 minute.
5. Add tomatoes, wine and chicken.
6. Add anchovy paste and oregano and simmer mixture, covered, stirring occasionally, for 30-35 minutes, or until chicken is tender (may be done up to 2 days in advance).
7. Cook fusilli until al dente.
8. In a large bowl, toss it with chicken and garnish with parsley.