Recipe Details
Ingredients
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4(11 ounce)chicken leg quarters
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1 ¾teaspoonssalt, or more to taste, divided
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3tablespoonsvegetable oil
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1red bell pepper, cut into strips
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1cupsliced onion
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6clovesgarlic, thinly sliced
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2tablespoonschopped fresh oregano
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1 ½teaspoonsdried thyme
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1(28 ounce) cantomato puree
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½cupwater
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1(15.5 ounce) cancannellini beans, drained and rinsed
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2tablespoonsred wine vinegar
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8ouncesdried fusilli or penne pasta
Cooking Directions
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Preheat oven to 325 degrees F (165 degrees C).
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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.
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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.
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Transfer chicken to a bowl and chill, uncovered, until cool enough to handle (20 minutes). Discard skin and bones. Pull meat into coarse shreds.
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Add chicken, beans, and vinegar to tomato mixture in pot and simmer until heated through, about 5 minutes.
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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.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe6 | |
Calories631 | |
% Daily Value * | |
Total Fat 26g |
34% |
Saturated Fat 6g |
32% |
Cholesterol 117mg |
39% |
Sodium 1457mg |
63% |
Total Carbohydrate 55g |
20% |
Dietary Fiber 8g |
27% |
Total Sugars 10g |
|
Protein 44g |
|
Vitamin C 43mg |
217% |
Calcium 96mg |
7% |
Iron 7mg |
38% |
Potassium 998mg |
21% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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