Ingredients (serves 2) • 2 chicken legs • 250 g pasta • 400 g tomatoes (canned or fresh) • 1 small onion, chopped • 2 garlic cloves, chopped • 1 carrot, diced • 1 celery stalk, diced (optional) • 150 ml white wine or chicken stock • 2 tbsp olive oil • 1 tsp oregano or thyme • 1 bay leaf • 1 burrata (150–200 g) • Salt, pepper • Parmesan or Pecorino for serving • Optional: fresh basil or parsley
Preparation 1. Sear chicken: Heat olive oil in a large pot and sear chicken legs until golden brown on all sides. Remove and set aside. 2. Sauté vegetables: In the same pot, cook onion, garlic, carrot and celery until softened. 3. Deglaze: Pour in white wine or stock and let it reduce slightly. 4. Simmer sauce: Add tomatoes, herbs and bay leaf. Return chicken legs to the pot, cover and let simmer gently for 45–60 minutes until the meat nearly falls off the bone. 5. Shred meat: Remove the chicken, discard skin and bones, shred the meat with two forks and return it to the sauce. Season with salt and pepper. 6. Cook pasta: Boil pasta in well-salted water until al dente. Reserve a little cooking water. Mix pasta with the chicken sauce. 7. Serve: Plate the pasta, place the burrata in the center or on the side, and gently tear it open. 8. Finish: Top with Parmesan or Pecorino, freshly ground pepper and fresh herbs.
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Ingredients (serves 2)
• 2 chicken legs
• 250 g pasta
• 400 g tomatoes (canned or fresh)
• 1 small onion, chopped
• 2 garlic cloves, chopped
• 1 carrot, diced
• 1 celery stalk, diced (optional)
• 150 ml white wine or chicken stock
• 2 tbsp olive oil
• 1 tsp oregano or thyme
• 1 bay leaf
• 1 burrata (150–200 g)
• Salt, pepper
• Parmesan or Pecorino for serving
• Optional: fresh basil or parsley
Preparation
1. Sear chicken: Heat olive oil in a large pot and sear chicken legs until golden brown on all sides. Remove and set aside.
2. Sauté vegetables: In the same pot, cook onion, garlic, carrot and celery until softened.
3. Deglaze: Pour in white wine or stock and let it reduce slightly.
4. Simmer sauce: Add tomatoes, herbs and bay leaf. Return chicken legs to the pot, cover and let simmer gently for 45–60 minutes until the meat nearly falls off the bone.
5. Shred meat: Remove the chicken, discard skin and bones, shred the meat with two forks and return it to the sauce. Season with salt and pepper.
6. Cook pasta: Boil pasta in well-salted water until al dente. Reserve a little cooking water. Mix pasta with the chicken sauce.
7. Serve: Plate the pasta, place the burrata in the center or on the side, and gently tear it open.
8. Finish: Top with Parmesan or Pecorino, freshly ground pepper and fresh herbs.