Rigatoni With Braised Chicken And Olives - cooking recipe

Ingredients

1 1/2 lb chicken thighs, trimmed, halved
None None all-purpose flour, for dusting
1/4 cup olive oil
1 None onion, sliced
1 None carrot, peeled, diced
2 cloves garlic, sliced
1 cup dry white wine
1 cup chicken stock
2 (13.5 oz) cans chopped tomatoes
2 None bay leaves
1 tbsp fresh parsley, chopped
15 None green olives, pitted, halved
18 oz rigatoni pasta
None None shaved Parmesan cheese, to serve

Preparation

Dust chicken in flour. Heat 2 tbsp oil in a Dutch oven. Cook chicken in batches until browned. Set aside.
Add remaining oil and cook onion, carrot and garlic for 5 mins, or until softened. Increase heat. Add wine. Cook until reduced by 1/2. Add stock, tomatoes and bay leaves. Return chicken to pan, cover and simmer for 45 mins. Remove lid and cook for 30 mins. Loosely shred chicken then add parsley and olives.
Meanwhile, cook rigatoni in boiling, salted water until al dente. Drain. Toss with sauce. Serve sprinkled with Parmesan.