Pasta with Roasted Chicken Sauce

I made this while up in Canada, and wanted to add it to the recipe archive. It’s a bit of a savory dish, perfect for a winter’s day.

  • 8 pieces of chicken (any combination of thighs, breasts, drumsticks and wings will suffice)
  • 1 cup flour
  • Salt and pepper, to taste
  • 3 Tablespoons olive oil
  • 1 teaspoon fresh rosemary, minced
  • 3 cloves garlic, minced
  • 1 cup white wine, dry (I used an oakey Chardonney)
  • 1 cup chicken stock
  • 1/2 cup kalamata olives, seeded and sliced
  • 1 lb dried pasta (I used penne)

Preheat your oven to 400 degrees F.

Pat dry the chicken pieces, and then dredge in the flour that has been lightly seasoned with salt and pepper. Place the floured pieces in a lightly-oiled medium sized roasting pan. Drizzle the chicken with olive oil, and sprinkle with the rosemary and garlic. Place the pan in the oven and bake for 30 – 40 minutes, until the chicken is lightly browned.

Remove the pan from the oven and add the wine, stock and olives. Return to the oven, cooking for another 20 minutes, turning the pieces of chicken over every 4 minutes.

It is at this point that you will want to start cooking whatever pasta you wish to use in this dish.

After the 20 minutes, remove from the chicken from the oven, and place the chicken under an aluminum foil tent to keep warm. Scrape the bottom of the roasting pan thoroughly and pour all of the contents (stock and fronds) into a large skillet that has been placed over high heat. Cook the stock until reduce by half, approximately 4-5 minutes.

Pour the sauce over individual servings of the pasta, along with one or two pieces of the chicken. Garnish with any remaining rosemary.

Serves 6-8

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