Prep 15 mins
Cook 1 hr
Tip - This recipe is even better when made with fresh herbs. Instead of 1 tsp each of dried thyme, sage and rosemary, use 1 tbsp each of fresh chopped herbs. Recipe from Food Network Kitchens Cookbook.
- 2 tablespoons extra-virgin olive oil
- 4 whole chicken legs (about 2 lbs)
- 2 teaspoons kosher salt, plus additional for seasoning
- fresh ground black pepper
- 1 medium red onion, diced
- 1 large carrot, peeled and diced
- 1 celery rib, diced
- 1 garlic clove, minced
- 1⁄2 cup dry white wine
- 4 canned plum tomatoes, chopped
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1 teaspoon dried rosemary
- 2 sprigs fresh flat-leaf parsley, plus 2 tbsp chopped
- 1 1⁄2 cups chicken broth, homemade
- 1 lb farfalle pasta (bow ties)
- 2 tablespoons freshly grated pecorino romano cheese, plus more for serving
- Heat a large skillet over medium heat, add the olive oil, and heat until shimmering. Season the chicken with some salt and pepper, and cook until brown on all sides, about 20 minutes. Remove chicken to a platter. Add the onion, carrot, celery and the 2 teaspoons kosher salt to the skillet and cook, stirring occasionally, until the vegetables are just tender, about 5 minutes more. Add the wine, tomatoes, tomato paste, thyme, sage, rosemary, and the parsley sprigs. Cook, stirring occasionally, until the tomatoes break down and the mixture is saucy, about 5 minutes.
- Slip the chicken with any juices into the tomato sauce. Add enough chicken broth to cover about 2/3 of the chicken. Simmer the ragu with the lid slightly ajar until the meat pulls easily from the bone, turning the chicken halfway through, about 30 minutes. Remove the chicken and when cool enough to handle, pull the meat from the bones, discarding the skin and bones. Skim off any fat that has collected on the top of the sauce and stir in the chicken. (The dish can be prepared up to this point 1 day ahead and refrigerated in a tightly sealed container).
- When ready to serve, heat the ragu over low heat. Bring a large pot of cold water to a boil over high heat and salt it generously. Add the farfalle and cook, stirring occasionally, until al dente, about 10 minutes. Ladle out about 1 cup of cooking water and set aside. Drain the pasta, add it to the ragu, and toss over low heat, adding about 1/4 cup of the reserved pasta-cooking liquid at a time until the sauce coats the farfalle. Add the chopped parsley and the Pecorino Romano cheese and toss again. Serve in warm bowls with additional cheese.