People, I’m on a roll here. I’ve come up with ANOTHER one-pot, healthy, tasty, prep-under-15-minutes mid-week marvel, and I am feeling pretty pleased with myself.
I was satisfied enough with my previous attempts at cooking chicken cacciatore with the pasta in the one pot, but something always bugged me about it. It just wasn’t tasty enough, and I felt it took a little too long to bother with on a weeknight. Also, in the past, I used regular pasta, which cooked way too soft. If al dente translates as “to the tooth”, then this pasta, after simmering in the stew for an hour, would have been more al dentiera.
My tinkering was thus: remove some of the ingredients that weren’t doing much for the dish, add porcini mushrooms, and use wholemeal pasta which is thicker and better suited. Result: a more hearty, flavourome and better textured dish that was easier to make. Perfect.
I like to serve this with a bowl of steamed broccolini.
- 4 skinless chicken drumsticks
- 1 onion, peeled and diced
- 1 clove of garlic, roughly chopped
- 1 bay leaf
- 1 teaspoon sweet paprika
- 10 g porcini mushrooms
- 1 x 400 g tin organic diced tomatoes
- 1 cup wholemeal penne, or similar sized pasta
- chopped parsley
Preheat the oven to 180 c.
Pour 150 ml boiling water over the porcini mushrooms in a bowl or jug, and leave to steep with a plate over the top.
In a heavy bottomed baking dish, saute the onion in some olive oil until soft. Add the garlic and chicken pieces and brown the chicken on both sides. Add the bay leaf, paprika and tomatoes. Drain the mushrooms, keeping the liquid and adding to the pot. Roughly chop the mushrooms and add, along with the pasta, and 400 ml water. Season with salt and pepper, cover, and bake for 1 hour, checking halfway through and stirring things around a bit. Scatter over the parsley and serve.