Kitchen Chack-a-torry

That's what I call this recipe.  Its not the basic Chicken Cacciatorie but a little twist and then spin on that recipe.

Here's what when on.  Chicken leg quarters were on sale so I bagged a grip of them.  I used only two here since there is one for each serving. 

1/3 chopped onion

2 generous cloves of garlic

2 Tbsp olive oil

2 chicken leg quarters

1/3 cup red wine

1/2 cup sliced mushrooms (more if you like)

1 can diced tomatoes

1 dozen kalamata olives chopped in thirds

1/2 tsp dried basil

1/3 package bowtie pasta

First heat your skillet up dry on medium high heat (no oil yet) till hot, then add the oil and onions and sautee them till the onions are soft.  Add the garlic and cook till fragrant then remove these from the skillet and set aside.  Add the chicken to the skillet and brown on both sides till golden on med-low heat.  Remove the chicken from heat and set aside.  Add the wine to the skillet to deglaze and cook until reduced by 1/2.  Add the mushrooms and cook then add the tomatoes, the onion and garlic mix, the olives and basil and cook on medium for about 5 minutes.  Add the chicken with any juices back into the skillet and cook all over low heat for about 15-20 minutes.  You can take the chicken out at this point and debone it or not.  Up to you.  Come on, be a nice guy and do it.

Meanwhile you gotta cook the pasta.  Always add a heavy hand of salt to the boiling water then add the pasta and cook about 10 minutes or until done the way you like it.  Add the drained pasta to the chicken and there ya go!  Dinner.  Its really good if you like kalamata olives.  I do!!