Ingredients:
1/4 cup olive oil
5 lbs chicken, cut into serving pieces
1 onions, chopped fine
3 garlic cloves, minced
1 -16 lb button mushrooms, sliced thin
1/2 cup dry red wine
1 1/2 lbs diced tomatoes with juice
1 teaspoon oregano
3 anchovies, mashed to a paste
1 lb fusilli
1/2 cup minced parsley
Directions:
Heat oil over moderate-high heat until hot but not smoking, and brown chicken.
Transfer chicken as it is browned to a bowl.
Pour off and discard all but 3 tblsps oil and cook onions and mushrooms over medium-high heat until onion is golden.
Add garlic and cook 1 minute.
Add tomatoes, wine and chicken.
Add anchovy paste and oregano and simmer mixture, covered, stirring occasionally, for 30-35 minutes, or until chicken is tender (may be done up to 2 days in advance).
Cook fusilli until al dente.
In a large bowl, toss it with chicken and garnish with parsley.
Servings: 6-8
Time preparation: 15 min.
Time total: 55 min.