Prep: 15 min
Cook: 50 min
A hearty, warming feast that comes complete with pasta. Have a wedge of parmesan at the table for grating.
4 chicken quarters, jointed
2 tbsp plain flour
2 tbsp olive oil
2 garlic cloves, squashed
2 thick rashers streaky bacon, diced
100ml dry white wine
400g tinned chopped tomatoes
4 rosemary sprigs
Sea salt and pepper
200ml stock or water
125g penne or short pasta
2 tbsp finely chopped parsley
Fresh rosemary for serving
METHOD
Heat the oil in a large frying pan. Lightly flour and season the chicken and brown well, draining off any excess oil. Add the garlic and bacon and brown lightly. Add the white wine and allow to bubble and evaporate. Add the tomatoes, rosemary sprigs, salt, pepper and stock or water, cover and simmer for 30 minutes.
Cook the pasta in boiling water for 6 minutes, drain and add to the sauce. Simmer for 10 minutes or until the chicken and pasta are tender, adding more liquid if necessary. Remove the rosemary sprigs, stir in the parsley, scatter with fresh rosemary and serve.