Chicken Cacciatore with Einkorn Macaroni

Trim the excess fat from the chicken thighs and use a fork to poke four or five holes in each one. Transfer to a large ziploc bag. Whisk 1/2 cup of the olive oil, 1/2 cup of the wine, crushed garlic cloves, onion powder,  and a bit of salt together in a bowl, then add to the bag with the chicken and agitate from the outside to combine. Press as much air as possible out of the bag, then seal and transfer to a refrigerator to marinate for 30 minutes to 4 hours. 

Break apart the mushrooms: separate the stems from the caps. Crush the stems so they break into pieces, and tear or chop the caps into chunks no bigger than 1/2 inch.

Heat another 1/4 cup of the olive oil in a large saute pan or dutch oven over high heat and remove the chicken thighs from the refrigerator. When the oil is shimmering, carefully transfer the thighs to the pan and cook for approximately 4 minutes on one side until they’re browned. Flip the thighs over (they should release easily from the surface of the pan) and cook for another 3-4 minutes on the other side. 

Remove the chicken from the pan and chop into rough 1/2-1 inch pieces. Set aside in a bowl.

Lower the heat to medium low and add the bacon to the pan. Let it cook for 5-10 minutes, stirring and adjusting the heat so the bacon crisps and cooks evenly but doesn’t burn. Remove the bacon from the pan and set on a paper towel-lined plate. 

Return the heat to high and add the mushrooms to the pan. Cook, stirring, while the mushrooms absorb the liquid and start to brown. Adjust the heat to medium high or medium if needed. As soon as the liquid is absorbed, deglaze the pan with the remaining cup of wine, scraping the pan thoroughly to pick up any darkened bits. Once the alcohol has evaporated, add the final 1/4 cup of olive oil to the pan, lower the heat to medium, and add the onion, bell pepper, and carrot. Cook, stirring frequently, for 5-10 minutes until the vegetables have started to soften. Stir in the minced garlic and tomatoes with their juice and let cook for approximately 1 minute. 

Return the chicken and any juice to the pan, then add the pasta. Add 2 cups of the chicken stock, stir, and bring to a simmer. Add the thyme, adjust the heat to medium low, and cover the pan. After 3 minutes, uncover and check the pan. If the liquid is nearly all gone, stir in another cup of chicken stock, cover, and continue to simmer. Check the level of the liquid after another 3 minutes and add the final cup of stock, if necessary, to finish cooking the pasta. 

Continue to simmer until the pasta is cooked to al dente, then remove from heat and stir in the Parmigiano Reggiano and bacon. 

Serve topped with more Parmigiano Reggiano and minced parsley.

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Chef's Note: Due to the variable amount of liquid from the chicken, bacon fat, mushrooms, and canned tomatoes, and if you are using a different pasta for this recipe, the amount of chicken stock called for might not be consistent. Follow the instructions closely, monitoring the level of the liquid and check the pasta for doneness.

Pasta Swaps: This recipe would also work well with Radiators, Rigatoni, or Vesuvio.