adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Drumstick casserole with tomato and pasta
0 Likes
Prep Time:
25 minutes
Cook Time:
55 minutes
Total Time:
80 minutes
Warm up with comforting chicken drumstick casserole featuring tomato and pasta.
Ingredients:
  • 1 leek
  • 1 onion
  • 8 anchovy fillets (optional)
  • 20.00 ml picked rosemary leaves
  • 20.00 ml picked oregano leaves
  • 1 red bird’s-eye chilli
  • 75g (1/2 cup) plain flour
  • 8 chicken drumsticks
  • 125ml (1/2 cup) olive oil
  • 5 sage leaves
  • 3 cloves garlic
  • 150g (1 cup) pitted kalamata olives
  • 50g (1/4 cup) capers
  • 2 bay leaves
  • 250ml (1 cup) dry white wine or
  • 125ml (1/2 cup) verjuice (see note)
  • 2 x Mutti Polpa Finely Chopped Tomatoes 400g
  • 90g (1/3 cup) tomato paste
  • 1/2 bunch flat-leaf parsley, leaves picked, torn
  • 500g risoni (see note)
Instructions:
  • Prepare the ingredients with precision: remove and discard the green part of the leek. Halve the remaining leek lengthwise and wash thoroughly in cold water to remove any dirt. Thinly slice widthwise, discarding the root end. Halve the onion and finely chop. If using, finely chop the anchovies and roughly chop the herbs. Halve the chili lengthwise, remove seeds using a teaspoon, and discard them. Thinly slice the chili widthwise and wash hands thoroughly.
  • In a large bowl, combine flour and drumsticks, toss to coat evenly, then season with salt and pepper. Heat 2 tablespoons of oil in a large frying pan over medium-high heat. Shake off excess flour from 4 drumsticks and brown them all over for about 3 minutes, turning frequently. Transfer to a plate and set aside. Repeat with another 2 tablespoons of oil and remaining 4 drumsticks. Season with salt and pepper.
  • In a large casserole over high heat, heat the remaining 2 tablespoons of oil. Add the chopped ingredients and sage. Crush the garlic into the pan and cook for 5 minutes until the onion is softened. Stir in olives, capers, bay leaves, and wine. Cook for 5 minutes until the liquid is reduced by half. Add 500ml (2 cups) water, chicken, tomatoes, paste, and half the parsley. Stir to coat the chicken. Bring to a boil, then reduce heat to low. Cook for 40 minutes, stirring occasionally until the chicken is cooked through. Alternatively, bake at 180C for 40 minutes.
  • Begin cooking the pasta 15 minutes before the casserole is done. Boil a large saucepan of salted water. Add risoni and cook for 8 minutes or until al dente (firm to the bite). Test for doneness by removing a few risoni, cooling slightly, and biting into them. They should be slightly firm, not soft. Drain the pasta in a large colander in the sink, being cautious of hot water and steam.
  • Incorporate the rest of the parsley into the casserole. When ready to serve, portion out the risoni and drumsticks into bowls and generously ladle the sauce on top.

Similar Recipes