Sage-Roasted Chicken Legs With Chicken Liver And Mushroom Pasta

Ingredients

• ¼ pound pancetta, cut into 1/4-inch cubes
• 1 small onion, peeled and minced
• 3 cups thinly sliced white mushrooms
• 1 cup chicken livers, cleaned
• ¾ cup hearty red wine
• 2 tablespoons balsamic vinegar
• 4 chicken legs, separated at the joint
• 8 sage leaves
• 4 teaspoons salt
• Freshly ground pepper to taste
• ½ pound penne

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    1184 calories; 70 grams fat; 19 grams saturated fat; 0 grams trans fat; 28 grams monounsaturated fat; 14 grams polyunsaturated fat; 49 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 78 grams protein; 533 milligrams cholesterol; 2852 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. Heat a large, heavy-bottomed skillet over medium heat. Add the pancetta and cook, stirring, until it begins to render fat. Add the minced onion and saute until softened, about 3 minutes. Add the mushrooms and saute until browned and softened, about 5 minutes.
2. Add the chicken livers and cook, stirring constantly, just until browned on the outside, about 2 minutes. Add the wine and vinegar and simmer for 2 minutes, scraping the bottom of the pan with a wooden spoon. Set aside.
3. Preheat the oven to 400 degrees. Place a sage leaf under the skin of each piece of chicken. Season with 3 teaspoons of the salt and pepper to taste. Place the chicken in a roasting pan and roast until the skin is brown and crisp and the chicken is cooked through, about 20 minutes.
4. Meanwhile, bring a large pot of lightly salted water to a boil. Add the penne to the water and cook until al dente, about 10 minutes.
5. Remove the chicken legs from the pan and tent with foil to keep them warm. Pour the fat from the pan and place the pan over medium-high heat. Pour in the mushroom mixture and simmer, scraping the bottom of the pan with a wooden spoon, for about 2 minutes. Season with the remaining teaspoon of salt and pepper to taste.
6. Drain the pasta and return it to the pot. Pour the sauce over the pasta and toss to coat well. Place 1 thigh and 1 drumstick on each of 4 plates. Spoon the pasta beside the chicken and serve immediately.

About 1 hour