Istrian Chicken Stew with Pasta
During the cold months, we rely on hearty, warming dishes such as this Istrian style chicken stew to warm us up and nourish our bodies and souls. As a matter of fact, there are many cultures that use chicken soup or stew as a cure-all for those same reasons.
This chicken stew is quite easy to make, but combines some wonderful complex flavors such as herbs, olives, sundried tomatoes and a hint of brandy for a stew that you’ll want to have every day during the winter. Served over some pasta and with maybe a salad or some other vegetable and it’s a delicious meal.
Serves 4
Time: 2 hours
Difficulty: Easy
6 tablespoons olive oil
2 skin on, bone in chicken leg quarters, split into the drums and thighs
Salt
1 large onion, thinly sliced
2 sprigs of thyme, leaves stripped
2 sprigs of rosemary, leaves stripped
12 black olives, pits removed
3 garlic cloves
4 sundried tomatoes
5 tablespoons brandy (or dry grappa if you can find it)
4 cups low or no sodium chicken broth/stock
1 pound dried penne pasta
A handful of fresh basil leaves, torn
Heat the oil in a Dutch oven or any heavy bottomed pot over medium-high heat. Season the chicken legs and thighs all over with salt, then cook about 5 minutes per side, or until nicely brown all over. Remove the chicken once browned and set aside for a moment.
Add the onion to the same pot and cook for a few minutes, or until soft and lightly browned.
Finely chop the thyme and rosemary together with the olives, garlic and sundried tomatoes. Add that mixture to the onions.
Turn off the flame, then add in the brandy, being careful as it can catch on fire. Once the brandy has settled a bit, turn the heat back on then return the chicken to the pot and cover with the chicken broth. Bring the broth to a boil, then reduce to simmer and let it go for 1 hour, or until the chicken is tender and the liquid has reduced, adding water if needed.
When the stew is close to being done, bring a pot of salted water to a boil. Cook the penne according to the package directions for al dente, then reserve some pasta water, drain, and set aside.
When the chicken is cooked, remove from the pot, separate the meat from the skin, gristle and bones then either shred or roughly chop the meat. Stir the chicken and pasta into the sauce, taste and add salt if needed. Then serve, topping with basil.
