Cavatelli With Chicken and Tomato

  1. In a large fry pan over medium-high heat, melt the butter with 1 Tbs.
  2. of the olive oil.
  3. Working in batches, add the chicken to the pan and cook, turning once, until brown on both sides, about 10 minutes total per batch.
  4. Transfer to a platter.
  5. In the same pan, warm 1 Tbs.
  6. of the oil.
  7. Add the chicken livers and cook, stirring frequently, until browned, about 5 minutes.
  8. Transfer to a plate.
  9. Return the pan to medium heat and warm the remaining 1 Tbs.
  10. oil.
  11. Add the onion, carrot, celery and bay leaves and sautA until the vegetables are softened and slightly browned, about 7 minutes.
  12. Add the mushrooms and sautA until they have released some of their liquid, about 3 minutes.
  13. Stir in the tomatoes.
  14. Add the chicken along with the livers and any accumulated juices.
  15. Reduce the heat to low and simmer, partially covered, until the chicken is opaque throughout, about 30 minutes.
  16. Remove the bay leaves and discard.
  17. Season with salt and pepper.
  18. Meanwhile, bring a large pot of water to a boil over high heat.
  19. Add 2 Tbs.
  20. salt and the pasta.
  21. Cook, stirring occasionally to prevent sticking, until al dente, according to the package instructions.
  22. Drain the pasta and divide among individual bowls.
  23. Top with the sauce and chicken pieces and serve immediately.

unsalted butter, olive oil, chicken thighs, chicken, yellow onion, carrot, celery, bay leaves, button mushroom, tomatoes, salt, cavatelli

Taken from www.food.com/recipe/cavatelli-with-chicken-and-tomato-417744 (may not work)

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