Ingredients
- 1 Spanish Onion (medium sized onion, fine dice)
- 1/3 cup Carrot (fine dice)
- 1/3 cup Shallot (fine dice)
- 1/3 cup Celery (fine dice)
- 3 Cloves Garlic (finely Diced)
- 56 ounce Cans whole tomatoes
- 3 cup Chicken Stock
- 2 tablespoon pepperoncini (diced)
- 1 White Wine
- 1 Red Wine
- 4 chicken thighs (boneless, cut into bite size strips)
- 1 item Salt
- 1 item Pepper
- 1 Peanut oil (NOT EVOO, it burns too easy)
- 1 item Pasta
Instructions
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1
Heat oil at medium high
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2
Add onion, Mirepoix (carrot, shallot, celery), Garlic, pepperoncini
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3
Let the pan glaze - you want to see the brown fond on the bottom of the pan. It shouldn’t be black but should be fairly pronounced.
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4
Deglaze with white wine.
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5
Let the pan glaze again, same story fond on bottom, fairly pronounced. This happens when the water leaves the pan.
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6
Deglaze with chicken stock - I didn’t measure 1 cup? ½ cup? Up to you
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7
Let pan glaze a third time
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8
Add tomatoes and deglaze pan for final time. I broke them up using something like a potato masher that Karli got me.
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9
Add 2 cups of chicken stock and a healthy amount of red wine.
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10
Let the sauce reduce to the consistency you want, we let it reduce by about half or so. Play with it.
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11
Cook Pasta according to instructions.
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12
Add chicken thighs and combine with pasta once its cooked.
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13
We added hot sauce and crushed red pepper because we like it hot. You might want to play with this and tailor it to your liking.
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14
Serve!