1/2 free range chicken, cut into pieces
1 onion, chopped
2 cloves garlic, chopped
4 whole cloves
1 carrot, diced
400g tin chopped tomatoes
1 courgette, diced
180g frozen peas
1,7l chicken stock
180g conchiglie or other kind of pasta
0,5dl olive oil
salt to taste
Cook the chicken in salted water until tender. Drain, reserving the cooking liquid and shred the chicken meat, discarding bones and skin. Set the shredded meat aside.
Put the cooking liquid in a jug and top up with chicken stock, in order to have 1,7l of liquid.
Heat the olive oil in a large pan. Add the onion, garlic, cloves and bay leaf and cook over a medium heat, until the onion has softened.
Add the chopped tomatoes and cook for a further 3 to 4 minutes.
Add the chicken, peas, carrot, courgette and stock to the pan and season with salt.
Bring to the boil and simmer for 5 minutes.
Add the pasta and cook to taste.
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