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Prep Time: 10 Minutes Cook Time: 110 Minutes |
Ready In: 120 Minutes Servings: 4 |
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I really can't understand why this recipe isn't a regular feature in chicken cookbooks - it's so simple and so tasty. Everyone I know who has tried it insists I give them the recipe. Ingredients:
3 lbs roasting chickens (but it works just as well with portions) |
2 garlic cloves, crushed |
1 (14 ounce) can tomatoes |
1 teaspoon dried oregano |
1 pint chicken stock (or water) |
3 tablespoons olive oil |
8 ounces small shell pasta (shells, ribbon, penne) |
salt and pepper |
Directions:
1. Rub the chicken with garlic and olive oil and place in a roasting tin or wide casserole(with the giblets if you have them).
2. Add the tomatoes, oregano and a tablespoon of oil(optional) and cover loosely with foil.
3. Place in the oven at 180C (350F) and roast for 60-75 minutes (45-60 minutes if using portions).
4. Remove the foil and add the stock or water ensuring the pasta is well coated and moistened. Season and add the remaining oil ,if using.
5. Return to the oven uncovered and cook for 45 minutes, until the pasta has swollen and the chicken tops are nice and brown.
6. Can be served with okra but we often just add a little more pasta instead.
7. Also try your own variations - white wine and water instead of stock, thyme or tarragon instead of oregano etc.
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