Linguine with Roasted Chicken, Greens, Currants, and Pine Nuts |
Winter
Submitted by giffen.maupin on Tue, 2010-02-09 9:3809:38:55 PM.
I just discovered this recipe on one of my favorite local food blogs, Eggs on Sunday. As an added bonus, the blogger (who adapted the recipe from The New York Times) reminds us of all the wonderful winter CSAs we have available to us here -- not only vegetable CSAs, but also fruit and meat CSAs. I can't wait to try this!
Linguine with Roasted Chicken, Greens, Currants and Pine Nuts
Adapted from the New York Times
You can use whatever greens you have on hand in this pasta, though I find I like swiss chard, collards, or dinosaur kale best (curly kale might be a bit tough and bitter in the dish.) Feel free to try different nuts or seeds for texture; I like the toasted pine nuts as well as pumpkin seeds.
Ingredients
1 whole chicken (you can also use bone-in, skin-on chicken thighs)
1 bunch of dark leafy greens, such as swiss chard, collards or dinosaur kale
1 pound linguine (or other noodle such as spaghetti, fettuccine or bucatini)
1 small onion or 2 leeks, sliced
1/2 cup currants or raisins
2/3 cup toasted pine nuts
2 tablespoons chopped fresh rosemary
3 tablespoons chopped fresh parsley
Directions
Roast a chicken according to your favorite method – I’m currently using Thomas Keller’s simple recipe.
When the chicken comes out of the oven, remove the chicken to a cutting board and let it rest for 20 minutes. When the chicken has rested, pull the meat off the bones (I just use my clean hands!) and break it into bite-sized pieces. Chop some of the crispy chicken skin if desired; set the meat and skin aside.
Cook the linguine, drain it and set it aside, reserving about a cup of the pasta cooking water.
Set the roasting pan (with the drippings and fat that accumulated when you roasted the chicken) back on the stove, over two burners. In the roasting pan over medium-high heat, add the onion or leek and saute until softened. Add the chopped greens and currants (or raisins) and saute until the greens are wilted but still bright green. Add the pieces of roasted chicken and skin (if using) as well as the chopped rosemary. Add the pasta, tossing it around to coat it with the chicken juices and fat (add a little of the reserved pasta cooking water if it looks like it needs to be moistened). Finally, toss in the toasted pine nuts and fresh parsley.
Serves about 6.