Braised Chicken with Farfalle

Autumn has hit North Texas with all of the enthusiasm of a Golden Retriever puppy chasing a stick. We have gotten plenty of rain so the leaves are actually beginning to tint a little, the nights are sweater chilly, and the afternoon breezes carry the fresh, earthy scent of autumn. It is time for soups, stews, and slow cooking dishes; comfort food from all over the world.

Autumn is my favorite season of all. Back in the day when women were having their colors done I found that I was an autumn, with near black hair that was actually the darkest of dark auburns, extremely light skin and green eyes that I like to describe as the color of fresh cow manure.  Romantic, huh?

I always loved spicy perfumes, spicy scents, and autumn colors so I suppose I am autumn right to the center of my soul. The things I like the best are the easy recipes of the fall season.

Braised Chicken with Farfalle Is Autumn Easy
This recipe is so perfect for those autumn days when you would just rather be outside than cooking. You can make it as a slow cooker recipe and allow the flavors to simmer all day. Be warned though – when you open the door you are going to be smacked in the face with the most intoxicating scent since that amazing fresh from Heaven new baby smell.

This recipe is based on a recipe for braised rabbit in my CIA cookbook. I changed it up and slow cooked it so it was butter tender and perfect for serving over whole wheat farfalle for a rustic, filling meal. Serve it with a simple salad, rosemary-cracked pepper bread, and maybe a baked apple or poached pear for dessert. A glass of Chardonnay was just right with this.

This braised chicken with farfalle is my entry to this weeks Presto Pasta Night. This week it is hosted by Ruth, the Pasta Diva herself.

Braised Chicken with Farfalle

• 1 pound mushrooms, sliced
• 3 cups chicken broth
• 2 Tbs olive oil
• 1 1/2 cups shallots
• 2 cups sliced carrots
• 1 cup celery
• 1 cup canned plum tomatoes
• 1/2 cup roasted red peppers
• 2 cups white wine
• 3 bay leaves
• 1 tsp thyme
• 2 springs fresh rosemary
• 4 cloves
• 1 tbs culinary lavender buds
• Salt and pepper to taste
• Flour for dredging
• 2 lbs of chicken breast, cut in large cubes OR 2 chickens quartered
• 2 lbs of whole wheat farfalle, cooked in salted water

1. Sprinkle the chicken with salt and pepper and brown on all sides in the olive oil about 10 minutes.
2. Remove the chicken from the oil and add the shallots, mushrooms, and celery. Saute until vegetables begin to soften.
3. Add broth and one cup of the wine to a slow cooker turned on medium. Add all of the rest of the ingredients except the pasta.
4. Slow cook for 6 to 8 hours, until chicken is very tender.
5. Add the remaining wine and cook 15 more minutes
6. Serve in shallow bowls over buttered Farfalle, sprinkled with grated Parmigiano Reggiano

serves 8

image:marye audet