Page 47 - 2016TOHCookbook

Chicken and Pasta
Budebo Family | MIAMI SHORES, FL
“My mother cooked it, always on a special occasion in the family or when we had to fast for Yom Kippur. This will keep you full all day. Grandma cooked it too, and now I cook it!” TERRY BUDEBO
INGREDIENTS
Serves 8
1 (31⁄2 - to 4-pound) whole chicken, cut into 8 pieces, including wings Salt
Ground black pepper
Olive oil
2 (16-ounce) packages perciatelli
PREPARATION
1. Preheat oven to 350°F. Season the chicken pieces generously with salt and pepper. Set aside.
2. Bring 6 quarts of salted water and a drizzle of oil to a boil in a large stock pot over high heat. Cook the perciatelli according to package instructions, stirring occasionally. Transfer the pasta to a colander and drain well.
3. While the pasta cooks, heat 2 tablespoons oil in a Dutch oven over medium-high heat. Add the chicken pieces and cook until golden brown on both sides and the skin is crisp and rendered. Transfer to a plate.
4. Transfer half of the pasta to the Dutch oven and toss until well coated in fat. Place the chicken pieces on top. Pour the second batch of pasta on top of the chicken. Season with salt and pepper.
5. Cover the Dutch oven and bake until the bottom is toasted and crunchy, about 2 hours. Remove the lid and broil until the top layer of noodles are crunchy.
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