Pasta with Chicken, Olives and Tomato
Chef Ann Cooper formerly of the Ross School – East Hampton, NY
Adapted by StarChefs

Yield: 50 Pounds/200 Servings (4 ounces each)

  • 1¾ pounds green olives, pitted
  • 1¾ pounds dry cured olives, pitted
  • 62½ pounds whole chickens, halved
  • 5 ounces tomato paste
  • 1½ quarts Chablis wine
  • 2½ gallons brown chicken stock
  • 20¾ pounds tomatoes, skinned and chopped
  • 6½ ounces garlic, sliced
  • 8¼ Spanish onion, julienned
  • 1½ pints canola oil
  • 3¼ ounces fresh oregano, half of it chopped
  • 6¾ ounces fresh Italian parsley, half of it chopped
  • 6 bay leaves
  • 6¾ fluid ounces extra virgin olive oil, to finish
  • 54 pounds dry pasta, any variety
  • 1¾ pounds parmesan cheese, grated

In a brazier, heat the canola oil. Season chicken well with salt and pepper and sear on all sides. Remove. Add onion and garlic and sauté. Cook until they begin to color. Add tomato paste and sauté for a few minutes. Deglaze with wine and reduce. Add chopped tomato and stock to bring up the liquid to just below the top of the chicken. Cover and braise until chicken is tender but not totally falling apart. Remove chicken from braising liquid and allow to cool. Pick meat off bones. Remove whole herbs from sauce and skim fat from sauce. Reduce if needed. To serve, place chicken, a handful of olives and some chopped herbs in a pan and bring to a simmer. Toss in pasta to coat and finish with olive oil and parmesan cheese.




   Published: February 2005