Ingredients
- 8 chicken drumsticks
- 4 tablespoons all-purpose flour
- 2 tablespoons extra-virgin olive oil, plus extra for pasta
- 1 carrot -- peeled and diced
- 1 onion -- diced
- 8 cloves garlic -- peeled and chopped
- 1 cup chardonnay or other dry white wine
- 2 cups tomato sauce
- 4 cups chicken stock
- 1/2 orange, zest and juice
- 1/2 lemon, zest and juice
- salt and freshly ground black pepper
- 1 bouquet garni (1 sprig thyme and 1 bay leaf)
- 1 1/2 cup penne pasta
- 1 tomato -- diced
- chopped fresh parsley
Preparation
Step 1
Lightly coat drumsticks with flour. Heat olive oil in a large ovenproof skillet over medium heat. Add drumsticks and cook until golden brown, about 2 minutes per side. Transfer to a plate and keep warm.
Add carrot, onion, celery, and garlic to skillet and cook over medium heat until lightly browned, about 3 minutes. Add wine and scrape up any browned bits. Add tomato sauce, chicken stock, zest, and juices. Season to taste with salt and pepper and add bouquet garni. Continue cooking, uncovered, over medium-high heat until sauce thickens, 20-30 minutes.
Preheat oven to 325F. Return chicken to pan and bake, covered, until chicken is cooked through, 20-30 minutes.
Meanwhile, bring a large pot of water to a boil. Add salt and cook penne until al dente. Drain and toss with a little olive oil. To serve, spoon chicken and sauce over pasta and garnish with diced tomato and chopped parsley.