Nonna’s Chicken with Farfalle




1 (4- to 5-lb) whole chicken

Salt and black pepper, to taste

½ cup (½ oz) dried porcini mushrooms or a mix of dried shiitake and other wild mushrooms

½ cup extra-virgin olive oil (divided)

4 cloves garlic, chopped

1 yellow onion, chopped

1 Tbsp dried basil

1½ tsp dried thyme

1 ½ tsp dried marjoram or oregano, plus extra for garnish

1 ½ cups Pinot Noir

1 lb farfalle pasta

¼ cup grated Parmesan, plus extra for garnish


Cut chicken into parts, separating legs from thighs and quartering the breasts. (Freeze back and wings for another use, such as making stock.) Season with salt and pepper.

Place mushrooms in a small bowl and add just enough hot water to cover. Soak for at least 30 minutes.

Heat ¼ cup oil in a large Dutch oven over medium-high heat. Add chicken skin side down and sear for 8 minutes, or until pieces easily release from the pan. Turn chicken and add garlic, onion, basil, thyme, and marjoram (or oregano) on top. Cook chicken for 5 minutes, until browned.

Lift chicken pieces up and set on top of the onion mixture. Cook for 5 to 7 minutes, until the onion becomes transparent and starts to caramelize.

Pour in wine, scraping up the brown bits at the bottom of the pan. Reduce heat to a simmer and cook, stirring occasionally, for 10 minutes.

Remove soaked mushrooms from water and squeeze dry. Chop, then add to the pan. Pour soaking liquid through a finemesh strainer into the pan, taking care to leave any sediment behind in the bowl.

Cover and simmer for 1 hour, stirring occasionally. (If mixture is sticking to the pan, lower heat and add a little water.) Remove lid and simmer for another 10 to 20 minutes, if necessary, until sauce thickens. Season to taste with salt.

Meanwhile, bring a large saucepan of salted water to a boil. Cook pasta according to package instructions. Drain, then transfer to a large bowl. Toss with the remaining ¼ cup olive oil until coated, then the Parmesan.

Divide pasta among bowls and top with braised chicken and sauce. Garnish with a sprinkle of Parmesan and dried oregano.

Wine Pairing

Montinore Estate Teroldego