Page 50 - 2019TOHCookbook

WOODMAN | ESSEX, MA | SERVES 6 - 8
This recipe is a family favorite. When I was at UMASS back in the early 80s,
I couldn’t wait to get home and have the chicken and spaghetti with peas. Rides home from school, I was always telling my friends I couldn’t wait to get home because my Mom was making my favorite. Now McKenzie always asks me to have his favorite waiting for him when he gets home.
INGREDIENTS
4-5 lb. chicken drumsticks and thighs on bone
(can use split breasts but must use chicken on bone)
5 large onions, chopped
1 lb. pasta
1⁄4 to 1⁄2 cup extra virgin olive oil 2-4 cups water
1 can small young peas
Grated Pecorino Romano cheese 1 tsp. salt
1 tsp. pepper
INSTRUCTIONS
1. Chop onions and set aside.
2. Take the skin off the chicken on half of the pieces before cooking.
3. In a large deep fry pan or pot, add olive oil so it covers bottom of pan and heat. Add chicken pieces to pan and brown.
4. While chicken is browning immediately, add chopped onions. Continue to sauté and brown onions and chicken scraping bottom with spatula ensuring does not burn. The onions will turn brown,
cook down, and caramelize. This process should take approximately 10 to 15 minutes.
5. Add enough water so that it covers the chicken. Add salt and pepper and reduce heat to medium low and simmer (low boil) for 45 minutes to 1 hour. The water and onions will cook down and will become your sauce.
6. Cook pasta as directed and strain. Place pasta on plate and add chicken and sauce to pasta.
7. Sprinkle with Romano cheese and baby young peas and enjoy!
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CHICKEN AND SPAGHETTI WITH PEAS