Spaghetti e Pollo, Spaghetti and Chicken

For some reason chicken isn’t that common an accompaniment to pasta in Italy: One generally encounters it as a second course, after the pasta. The recipe calls for a half a chicken, weighing about 1 1/2 pounds (750 g), but you could also use an equivalent weight of chicken legs.

To serve 4 you’ll need:

  • 3/4 pound (350 g) spaghetti, broken into 4-inch (10 cm) pieces
  • A half a chicken, weighing 1 1/3 pounds (750 g)
  • An onion, finely sliced
  • 2 tablespoons tomato paste form a can or tube
  • 1/4 cup olive oil
  • 2 tablespoons unsalted butter
  • A hot pepper or some hot paprika (to taste but go easy)
  • Salt and pepper
  • Boiling water

Flame the chicken if need be to remove pinfeathers, and cut it up into pieces, eliminating the largest of the bones. Heat the oil in a pot, and when it begins to sing add the onion and chicken all at once; cook, stirring often, for about 5 minutes, or until the chicken pieces are all browned. Add the tomato paste, hot pepper, and enough boiling water to cover the chicken pieces.

Cover and simmer over the lowest possible flame for about an hour.

When the chicken is done, remove the pieces from the pot with a slotted spoon, taking care lest you leave a bone behind, and put them in a heated bowl. Put the bowl in a warm place.

Pour a pint (500 ml) of boiling water into the pan drippings in the pot, turn the heat up, and as soon as the mixture boils add the spaghetti and cook them until they are al dente, by which point almost all of the water will have been absorbed. Remove the pot from the fire and stir in the butter. Check seasoning and turn the pasta out into a tureen. Arrange the chicken pieces over the pasta and serve at once.

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Categories: Meat Sauces For Pasta

Author:Cosa Bolle in Pentola

Italy boasts an astonishing number of varietals, denominations, and wines, and tremendous changes are sweeping the land. New wines are being created, new DOCs are being introduced, and the existing denominations are overhauling their regulations both to reflect the practices adopted by their member wineries and to favor improvements in quality. Even the most staid and stolid region can flower seemingly overnight, emerging with exciting new wines and wineries that require rewriting the enological maps and rethinking one's positions. And, of course, recipes too, because cuisine and wine are closely intertwined and it's difficult to imagine one without the other.

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