Pasta With Roast Chicken, Currants and Pine Nuts
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3½pounds bone-in, skin-on chicken thighs, patted dry
- Salt
- freshly ground black pepper
- Paprika
- 3tablespoons unsalted butter
- 1½pounds dried pasta, preferably bucatini or linguine
- 2teaspoons crumbled dried rosemary
- ½cup dried currants or raisins
- ⅔cup pine nuts, toasted
- 3tablespoons chopped parsley
Nutritional analysis per serving (6 servings)
1209 calories; 62 grams fat; 17 grams saturated fat; 0 grams trans fat; 23 grams monounsaturated fat; 16 grams polyunsaturated fat; 100 grams carbohydrates; 7 grams dietary fiber; 11 grams sugars; 62 grams protein; 976 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 375 degrees. Arrange thighs in a large roasting pan, preferably nonstick. Thickly sprinkle with salt, pepper and paprika, and dot with butter. Bake until just cooked through and skin is crisp (if oven has a convection feature, use it), about 35 minutes.
- Step 2
Bring a large pot of salted water to a boil. When chicken is done, let cool slightly, then use hands (rubber gloves are helpful) to pull meat and skin from bones, making bite-size pieces. Reserve meat and skin in roasting pan; discard bones.
- Step 3
Meanwhile, add pasta to boiling water and cook just until tender but not mushy. Reserving 1 cup cooking water, drain pasta and add to roasting pan with chicken meat and skin. Add ½ cup pasta cooking water to roasting pan on stovetop and turn heat to low.
- Step 4
Add rosemary, currants and pine nuts to roasting pan and toss, adding more salt and black pepper to taste, and more cooking water if mixture seems dry. Sprinkle with parsley and serve immediately in shallow bowls.
Private Notes
Comments
Made this last week with leftover roasted chicken thighs. Cut up thighs as directed, then reheated with saved drippings from roasting. Added all to pasta along with a couple of handfuls of mixed greens (cut up chard, kale, etc). Heat from the pasta softened them nicely. Finished with the rosemary, currents and pine nuts. A great way to use leftover chicken. Very delicious and easy peasy!
Because people like flavor?
http://www.nytimes.com/2015/10/19/opinion/making-pesto-hold-the-pine-nut...
Please no more recipes with pine nuts. It is causing wildlife starvation.
I wish I had soaked the currants in warm water.
For those who consider 62 grams of fat and 17 grams of sat fat in a dish to be excessive, the better approach is a rotisserie chicken, supplementing with olive oil and pasta water. I’m sure the recipe as written is delicious but, despite what one commenter said, saturated fat is NOT healthy for most people, and if you’re avoiding carbs, pasta is not the way to go. I used walnuts not pine nuts ( thanks to the reader who told me of the wildlife impacts of pine nuts:. I’d add onions next time.
DON'T discard the bones: a basis for Bone Broth! $$$ in stores, but has all the wonderful qualities: collagen, vitamins and minerals , to say nothing of the taste! I save herb trimmings like stems, veggie ends & peels (just not moldy or gross) and meat scraps, fat & esp. bones in a gallon bag in the freezer til full. Add to big pot with water to cover, add salt, vinegar (at least 1 Tbl, it leaches good stuff from bones),bay leaves. Boil, skim foam off, simmer a few hours. Voila! Bone Broth!