Calories Bag Orville Redenbacher Popcorn

Fried Chicken with vin cotto, pasta and leeks Rigatoncini

Serves 4 4 skinless chicken thighs


Vincotte
2 tablespoons extra-virgin olive oil
1.8 grams ounces Finely chopped 2 celery stalks
ham, thinly sliced \u200b\u200b2 large
leeks, thinly sliced \u200b\u200b2 Handfuls rocket
Lettice , washed and dried
3.5 ounces of peas
rigatoncini (or other short pasta such as penne)

Fresh chervil for garnishing.

Cut each chicken thigh into six pieces and marinate in the Vincotto. Heat oil in a pan, add prosciutto and sauté for 3-4 minutes or until crisp. Remove from pan.
Add celery and leeks and sauté over a moderate heat for 15 minutes or until transparent. Add rocket and peas: cook for another 5 minutes. Heat a little oil in a separate pan, add chicken pieces and cook well all over, until golden brown.
Meanwhile cook the pasta until al dente, drain. Add the cooked chicken and vegetables and sprinkle over the prosciutto and chervil. Serve immediately.