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Directions
1. Add past in your Vitaclay pot. Fill up cold water to cover your pasta. (Use 4 to 1 water to pasta ratio). Set on stew or fast to cook for 30 minutes.
2. While cooking pasta, pan fry chicken in a sauce pan over medium high heat in olive oil until chicken turns brown. Add capers, butter and tomatoes and lemon juice (to your taste) in chicken. Stir Until it blend all together.
3. About 20 minutes when pasta becomes al dente, drain excess water and combine with chicken mix.
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Beef chuck, red wine, mushrooms and herbs slowly develop into a deeply flavored Sonoma-inspired stew with minimal hands-on work.
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