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A throw-together pantry dish. Perfect if you have lots of chicken you need to cook!
Preheat oven to 400 degrees. Salt and pepper chicken legs.
Heat ovenproof skillet or dutch oven over medium-high heat. Add olive oil and butter. When oil/butter is hot, add chicken legs to the pan. Using tongs, brown on all sides, about 2 minutes. Remove chicken from pan.
Pour in wine, scraping the bottom of the pan to loosen any bits. Cook for 1 minute. Pour in tomatoes with their juice and add tomato paste. Add salt and pepper to taste, stirring to combine. Bring sauce to a boil, then turn off heat. Add plenty of fresh herbs, 8 cloves of peeled (but whole) garlic, and the chicken legs. Put lid on pot and cook in the oven for 1 hour.
Remove pot from oven and allow it to sit on the counter with the lid on while you boil the pasta.
Cook the pasta to al dente, Drain and add to a large serving bowl.
Remove lid and check sauce. If it’s overly thin, remove the chicken from the pot and boil the sauce on the stovetop for 5 to 10 minutes. Check seasonings and adjust as needed.
To serve, pour sauce over cooked pasta, then arrange chicken pieces over the top. Sprinkle generously with fresh Parmesan and serve with crusty French bread.
Yum!
(Dish may be served with rice or mashed potatoes, instead!)
10 Comments
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kangengirl on 6.5.2011
I used chicken broth in place of the wine and it worked really well.
ninali on 5.20.2011
Very soft and mild flavors. I used fresh basil and fresh oregano and I thought I had white wine but only had pinot noir so I still used it and it was superb. Felt light even though it is a hearty meal.
angarcher on 12.4.2010
Easy to put together for a evening meal! My hubby doesn’t like tomato pieces so I pureed the sauce and add a splash of milk. We had the sauce over the chicken and rice. My son, the picky eater who hates spaghetti sauce, had seconds of rice complete with ladles of tomato sauce! A keeper recipe!!
darcibecker on 9.27.2010
I love this recipe. I’ve made it several times now. I serve it over white rice!
debken on 8.23.2010
My daughter made this for supper last night and it sounded so good I went a head and made it. It was excellent and easy. I used only half the garlic as I thought it might be too much for my tastes. Will diffinately make again.