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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)
Ingredients:
- 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
Method:
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.
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