For a hearty balanced dinner, Bobby Fly offers cooked with herbs chicken and spaghetti, which is sprinkled with cheese пармезан с ореховым вкусом. 
Time: 1 hour. 20 min Difficulty: easy Servings: 4 – 6 capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 chicken (1.6 – 1.8 kg.), Cut into 8 parts (breast to cut in half)
- 450 gr cut into 4 parts cremini mushrooms
- 1 tbsp. dry red wine
- 450 gr spaghetti cooked by “al dente”
- 4 tbsp. l olive oil
- Coarse salt and freshly ground black pepper
- 1 large cut in half and cut into thin half rings red onion head
- 3 thinly chopped cloves of garlic
- 1 finely chopped large yellow bell pepper colors
- 1 chopped chili peppers serrano or jalapenos
- 1/4 tsp chili pepper flakes
- 2 tbsp. homemade or canned chicken broth low salt content
- 1 can (800 gr.) Of pureed plum-shaped tomatoes with juice
- 3 small sprigs of fresh rosemary
- 3 sprigs of fresh thyme
- Honey
- 1/4 Art. chopped fresh basil, plus sprigs for decoration
- 2 tbsp. l salted capers (drain the brine)
- Thin Parmesan Chips
Recipes with similar ingredients: chicken thighs, chicken breasts, crimini mushrooms, red onion, garlic, sweet pepper, serrano pepper, jalapenos, red flakes, red wine, tomatoes plum, rosemary, thyme, basil, capers, honey, pasta spaghetti
Recipe preparation:
- In a large roasting pan over high heat, heat 2 tbsp. l oils. Sprinkle chicken on both sides with salt and pepper. In portions put the chicken in the broiler with the skin down and fry until golden brown, 3-4 min. Flip the pieces and fry until golden brown, 2-3 minutes. Get the chicken and put on a large plate.
- Add another 1 tbsp. l oil in a pan and heat until smoke. Put mushrooms, salt, pepper and fry, periodically stirring until golden brown until liquid released during frying, will not evaporate, about 10 min. Shift on the plate.
- Add the remaining 1 tbsp to the pan. l butter, put onion and bell pepper and fry until soft, about 4 minutes. Add garlic, serrano chili, red pepper flakes and fry for 1 min. Add the wine and cook until it is almost not completely evaporate. Pour in the chicken stock, put the tomatoes, rosemary and thyme and bring to a boil. Put the dark meat and mushrooms in a pan, reduce heat to moderately weak, cover cover the pan and cook until the meat is soft, about 30 min
- Put the white meat in the pan and cook another 10 minutes. Slotted spoon transfer the chicken to a large shallow bowl and cover foil. Increase the heat to high and prepare the liquid components, stirring occasionally, until the consistency of the sauce, about 15 min.Salt, pepper and add honey. Add basil and capers and add chicken sauce. Garnish with fresh sprigs of basil. Serve with spaghetti, sprinkled with parmesan chips.
