Chicken Cacciatore Pasta

Name: Chicken Cacciatore Pasta
Ingredients: 4 (11 ounce) chicken leg quarters; 1 3/4 teaspoons salt, or more to taste, divided; 3 tablespoons vegetable oil; 1 red bell pepper, cut into strips; 1 cup sliced onion; 6 cloves garlic, thinly sliced; 2 tablespoons chopped fresh oregano; 1 1/2 teaspoons dried thyme; 1 (28 ounce) can tomato puree; 1/2 cup water; 1 (15.5 ounce) can cannellini beans, drained and rinsed; 2 tablespoons red wine vinegar; 8 ounces dried fusilli or penne pasta

13 ingredients

6 steps

Ingredients

4 (11 ounce) chicken leg quarters
1 3/4 teaspoons salt, or more to taste, divided
3 tablespoons vegetable oil
1 red bell pepper, cut into strips
1 cup sliced onion
6 cloves garlic, thinly sliced
2 tablespoons chopped fresh oregano
1 1/2 teaspoons dried thyme
1 (28 ounce) can tomato puree
1/2 cup water
1 (15.5 ounce) can cannellini beans, drained and rinsed
2 tablespoons red wine vinegar
8 ounces dried fusilli or penne pasta

Directions

1

Preheat oven to 325 degrees F (165 degrees C).
2

Sprinkle chicken with 1 teaspoon salt. Heat oil in a wide, heavy, oven-safe pot over medium-high heat until hot but not smoking, about 1 minute. Add chicken, skin sides down, and cook, turning once, until browned, about 10 minutes. Transfer to a plate.
3

Pour off all but 2 tablespoons fat. Reduce heat to medium and cook pepper, onion, and garlic, stirring, until softened, about 5 minutes. Stir in oregano, thyme, tomato puree, water, and remaining 3/4 teaspoon salt; bring to a simmer. Return chicken to pot, return to a simmer, cover, and transfer to oven. Bake until chicken is tender, 45 to 50 minutes.
4

Transfer chicken to a bowl and chill, uncovered, until cool enough to handle (20 minutes). Discard skin and bones. Pull meat into coarse shreds.
5

Add chicken, beans, and vinegar to tomato mixture in pot and simmer until heated through, about 5 minutes.
6

Meanwhile, cook pasta in salted water according to package directions. Drain, reserving 1 cup pasta water. Stir pasta into chicken mixture, thinning with pasta water as needed. Season with additional salt, if desired.