The Daily Dish

Chicken Fusilli with Edamames and Shiitakes
By Ming Tsai

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Chicken Fusilli with Edamames and Shiitakes

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.

Ingredients
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

Directions
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.

__________________________________________________________
chef ming tsaiMing 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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The Daily Dish brings you regular recipes from public media's favorite chefs.

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