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Ingredients
- 1 roaster chicken, about 5 to 6 pounds
- 2 cloves garlic, minced
- 1 branch fresh rosemary, leaves removed and minced
- Salt and pepper
- Extra-virgin olive oil
- 2 large yellow onions, coarsely chopped
- 1 pound mushrooms, cut into 1-inch cubes
- 4 ribs celery, cut into 1-inch pieces
- 4 ounces pancetta, finely diced
- 1 cup white wine
- 2 cups basic tomato sauce
- 1 cup chicken stock
- Pinch sugar
- Pinch red chili flakes
- 1 lb Rigatoni, or other pasta
Details
Servings 4
Preparation
Step 1
Cut chicken into 8 pieces.
Combine the garlic, rosemary and enough olive oil to make a paste in the food processor. Divide the paste evenly among the 8 pieces and let sit, covered and refrigerated, for 2 hours.
In a Dutch oven, heat 3 tablespoons olive oil over high heat until smoking. Brush the excess rub from the bird and sear each piece of meat on all sides in the hot oil. Remove seared meat to a plate lined with paper towels. Drain excess oil. Add panceta and cook until fat is rendered, then add the onions, celery and the mushrooms and until onions are golden brown. Add the wine and stir the bottom of the pan with a wooden spoon to dislodge the browned bits. Add the tomat sauce, chicken stock, sugar and chili flakes and bring to a boil. Return the chicken to the pan. Cook for 20 minutes, covered, then 15 to 20 minutes more, uncovered until sauce is thickened.
Transfer chicken to a platter with some of the sauce, and toss the rest with a perfectly cooked pasta noodle of your choice.
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