Sage-Roasted Chicken Legs With Chicken Liver And Mushroom Pasta
Updated November 29, 2023
- Total Time
- About 1 hour
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Ingredients
¼ pound pancetta, cut into ¼-inch cubes
1 small onion, peeled and minced
3 cups thinly sliced white mushrooms
1 cup chicken livers, cleaned
¾ cup hearty red wine
2 tablespoons balsamic vinegar
4 chicken legs, separated at the joint
8 sage leaves
4 teaspoons salt
Freshly ground pepper to taste
½ pound penne
Nutritional analysis per serving (4 servings)
52 grams carbs; 534 milligrams cholesterol; 1199 calories; 28 grams monosaturated fat; 14 grams polyunsaturated fat; 20 grams saturated fat; 70 grams fat; 4 grams fiber; 1422 milligrams sodium; 80 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat a large, heavy-bottomed skillet over medium heat. Add the pancetta and cook, stirring, until it begins to render fat. Add the minced onion and saute until softened, about 3 minutes. Add the mushrooms and saute until browned and softened, about 5 minutes.
- Step 2
Add the chicken livers and cook, stirring constantly, just until browned on the outside, about 2 minutes. Add the wine and vinegar and simmer for 2 minutes, scraping the bottom of the pan with a wooden spoon. Set aside.
- Step 3
Preheat the oven to 400 degrees. Place a sage leaf under the skin of each piece of chicken. Season with 3 teaspoons of the salt and pepper to taste. Place the chicken in a roasting pan and roast until the skin is brown and crisp and the chicken is cooked through, about 20 minutes.
- Step 4
Meanwhile, bring a large pot of lightly salted water to a boil. Add the penne to the water and cook until al dente, about 10 minutes.
- Step 5
Remove the chicken legs from the pan and tent with foil to keep them warm. Pour the fat from the pan and place the pan over medium-high heat. Pour in the mushroom mixture and simmer, scraping the bottom of the pan with a wooden spoon, for about 2 minutes. Season with the remaining teaspoon of salt and pepper to taste.
- Step 6
Drain the pasta and return it to the pot. Pour the sauce over the pasta and toss to coat well. Place 1 thigh and 1 drumstick on each of 4 plates. Spoon the pasta beside the chicken and serve immediately.
Private Notes