Pasta Amatriciana is a classic Roman dish with sauce made from tomatoes, onion, carrots, garlic, seasonings, and usually pancetta or guanciale. This version of Amatriciana is made heartier with the addition of chicken thighs and legs. 

Ingredients:

• 2 Tbsp extra virgin olive oil
• 4 chicken legs, bone-in
• 4 chicken thighs, bone-in
• 1 Tbsp kosher Salt
• 28 ounces canned whole tomatoes, with liquid
• 1 cup pancetta, finely chopped
• 1 yellow onion, peeled and finely chopped
• 2 medium carrots, peeled and finely chopped
• 4 garlic cloves, peeled and thinly sliced
• 1/4 tsp. red pepper flakes
• 2 cups dry white wine
• 2 Tbsp unsalted butter
• 2 Tbsp pecorino Romano cheese, finely grated
• 1 Tbsp fresh Italian parsley, finely chopped

Method:

1. Preheat the oven to 350 F.
2. Heat the olive oil in a Dutch oven or large ovenproof skillet over medium-high heat for a minute or two. Season the chicken pieces with salt and add to the pot, skin side down. Sear the chicken on all sides until golden brown. 10-12 minutes total. Transfer to a plate and discard the fat from the pan.
3. Pour the tomatoes into a large bowl and shred them into small bits using your hands.
4. Reduce the heat to medium. Add the pancetta to the pot and scape off the brown bits from the chicken. Cook the pancetta until golden brown and crisp, about 5 minutes. Add the onions and cook until they begin to soften, 2-4 minutes. Add the carrots and cook until they soften, about 5 minutes. Stir in the garlic and the red pepper and cook until the garlic is fragrant, 1-2 minutes. Stir in the wine and scrape any brown bits from the bottom of the pot. Add the tomatoes and 1/2 tsp. of salt and bring to a simmer.
5. Return the chicken to the pot along with any accumulated juices and bake until the chicken is tender and falls off the bone. About 1 1/2 hours.
6. Transfer the chicken to a serving platter. Stir butter into the sauce and pour the sauce over the chicken. Sprinkle it with cheese and parsley and serve.

I like to serve chicken Amatriciana with pasta such as farfalle.

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THIS CONTENT IS FROM UTAH BITES NEWSLETTER.

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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.

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