Chicken Chasseur with Rigatoni


8 Thigh Cutlets
1 Tin Diced Tomato
250ml Chicken Stock
250ml White Wine
1 Onion, sliced
4 Cloves Garlic, sliced
1 Bunch Shallots, sliced
Salt And Pepper
500gm Dried Rigatoni Pasta


• Place all ingredients except pasta in oven proof casserole dish.
• Bake in oven for 2 hours on 160 degrees
• Bring seasoned pot of water to boil. Put in pasta. Cook for 6-8min until al dente.

Serve in a bowl and garnish with sliced shallots

Serves: 4