Pasta with Oyster Mushrooms, Chicken and Tomatoes
- Total Time
- 1 hour 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2chicken drumsticks and 2 thighs
- Salt and freshly ground black pepper
- ¼cup olive oil
- 4cloves garlic, thinly sliced
- 2carrots, peeled and diced
- 1onion, peeled and diced
- 8ounces oyster mushrooms, cleaned and coarsely chopped
- 110-ounce can San Marzano tomatoes (and juices), crushed by hand
- 1bay leaf
- ½cup chicken stock or water
- 1pound torchio, campanelle or other torch or bell-shaped pasta
- Grated pecorino Sardo, for garnish
- Chopped fresh oregano, for garnis
Nutritional analysis per serving (8 servings)
474 calories; 19 grams fat; 4 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 4 grams polyunsaturated fat; 52 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 24 grams protein; 602 milligrams sodium
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
Preheat oven to 350 degrees. Pat chicken dry with paper towels, season liberally with salt and pepper, and set aside. Place a Dutch oven over medium heat and add olive oil. When oil shimmers, add chicken and brown well on both sides.
- Step 2
Remove chicken from pan and set aside. Add garlic and allow to brown slightly (15 to 30 seconds) then add carrots, onion and mushrooms. Sauté until onions are lightly browned, 10 to 15 minutes.
- Step 3
Add tomatoes, bay leaf and chicken stock. Bring back to a simmer and nestle chicken leg quarters into tomato sauce, spooning some sauce on top. Cover and transfer to oven to braise until chicken pulls easily away from bone, 45 minutes to 1 hour.
- Step 4
Transfer chicken to a plate and allow to cool; keep tomato sauce warm. Meanwhile bring 6 quarts of lightly salted water to a boil. Pick cooled chicken meat from bone and return to tomato sauce.
- Step 5
Cook torchio in salted boiling water until al dente, about 10 minutes. Drain well and add to chicken mixture. Serve garnished with grated pecorino Sardo and fresh oregano.
Private Notes
Comments
Made with 5 drumsticks and elbow pasta (since that’s what we had) - and plated sauce on top of pasta like a ragu rather than stirring together in the pot (just because). It was delicious thanks to our noticing it needed SEASONING! Dove into the recipe in a rush, and was surprised to realize none of the steps called for any spices whatsoever, besides s&p on the raw chicken. So we threw in a minced partially-seeded red jalapeño pepper (a straggler from the jalapeño bush that had ripened past green), crushed dried oregano, a little smoked paprika and ground coriander — turned out harmonious and flavorful, would do that again. Fresh basil felt like a nice garnish alternative. The multiple steps felt hectic at times - it really helped to have another set of hands in the kitchen, for minding the browning chicken while I chopped more veggies, minding the pasta while I deboned the cooked chicken, etc. Next time will do a proper mise en place to smooth the early stages, but even then I bet four hands will be better than two.
Needs seasoning! Maybe harissa would be good? Or Italian seasonings?
Too much pasta. Needs seasoning. Technique is solid!