Chicken Fusilli with Edamames and Shiitakes
By Ming Tsai
This dish combines the wonderful and healthy flavors of edamames and shiitakes with chicken and fusilli pasta to make a delicious good-for-you dinner.
8 naturally raised chicken thighs, skin-on
v 2 onions, sliced
5 cloves of garlic, sliced
2 cups sliced shiitakes
4 stalks celery, 1/4-inch dice
2 cups peeled edamames
1 cup red wine
2 cups chicken stock
2 tablespoons naturally brewed soy sauce
1/2 pound cooked fusilli pasta
Kosher salt and freshly ground black pepper
Extra virgin olive oil to cook
Have a cast-iron skillet over medium heat. Season the thighs and sear in hot pan until both sides are nicely colored. Remove chicken thighs to a plate. Pour off 50% of the chicken fat and add 2 tablespoons extra virgin olive oil. Saute onions and garlic for 1 minute.
Add shiitakes, then celery and edamames. Deglaze with wine, reduce by 25%, add stock and naturally brewed soy sauce, check for flavor.
Add back chicken thighs and cook through, another 15-20 minutes.
Add pasta to heat through and drizzle with extra virgin olive oil before serving.
Serve in pasta bowls.
Ming Tsai is the host and executive producer of public television series Simply Ming and chef/owner of Blue Ginger restaurant in Wellesley, Mass.
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