Recipe: A rapid and uncomplicated way to make Hen Cacciatore

Hen Cacciatore is a beloved braise with Italian roots. There are lots of versions in Italy, most typically based on the components readily available in distinct areas. In southern Italy, cacciatore typically contains purple wine, while cooks in northern Italy generally use white wine. Some variations use mushrooms, although other people integrate salami.

Here the cacciatore sauce teams with pasta, both penne, ziti or fusilli. I like to add dried pink chili flakes to the dish, but they can simply be omitted to make a milder variation. The recipe doubles beautifully employing a greater pot.

Pasta with Hen Cacciatore Sauce

Serves 2

Ingredients

1 6-ounce boneless, skinless hen breast, slice into 3/4-inch parts

1/4 teaspoon salt, as well as salt for cooking pasta

1/8 teaspoon freshly floor black pepper

1 tablespoon further-virgin olive oil, divided use

4 ounces white mushrooms, trimmed, quartered

1 tiny onion, finely chopped

2 garlic cloves, minced

1 teaspoon minced contemporary thyme leaves, or 1/4 teaspoon dried thyme

1/4 teaspoon dried purple pepper flakes

1/4 cup dry purple wine

14.5-ounce can diced tomatoes with juice

6 ounces penne, ziti or fusilli pasta

2 tablespoons chopped clean parsley

Directions

Pat hen dry with paper towel and period with salt and pepper. Heat 1 teaspoon of oil in a 10- or 12-inch skillet around medium-substantial warmth until eventually shimmering. Increase rooster and cook right up until flippantly browned on all sides, 3 to 5 minutes. Transfer to plate.

Heat remaining 2 teaspoons oil in now-empty skillet more than medium-superior heat right up until shimmering. Include mushrooms and onion prepare dinner until softened and lightly browned, 6 to 8 minutes. Stir in garlic, thyme and pepper flakes (if employing). Prepare dinner right until fragrant, about 30 seconds.

Stir in wine, scraping up any browned bits, and prepare dinner till virtually evaporated, about 1 moment. Stir in tomatoes and their juice simmer right until sauce is marginally thickened, about 5 minutes. Stir in rooster and any gathered juices and simmer until eventually heated through, 2 to 3 minutes (rooster ought to be thoroughly cooked at this point). Taste. Period with salt and pepper if desired.