- 1/3 cup olive oil
- 1 41/2-pound free-range chicken or capon,
cut into 6 pieces, or 6
turkey drumsticks
- 1 large onion, halved and thinly sliced
- 1/3 cup chopped oil-packed sun-dried tomatoes
- 1 cinnamon stick
- 1 teaspoon dried oregano, crumbled
- 1 teaspoon Aleppo pepper or pinch crushed
red pepper flakes
- 2 cups grated ripe tomatoes (see page
27) or canned diced tomatoes
with their juice
- Salt
- 2 cups Chicken Stock (page 267), plus
more if needed
- 1 pound orzo or elbow macaroni, cooked
in plenty of boiling salted
water for 2 minutes and drained
- 2 tablespoons chopped fresh flat-leaf
parsley
- 1/2 cup coarsely grated hard myzithra,
kefalotyri, pecorino Romano or
- Parmigiano-Reggiano cheese
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1. Preheat the oven to 400°F.
2. In a Dutch oven, heat the oil over medium-high
heat and sauté the
chicken or turkey in batches until golden brown
on all sides. Set
aside.
3. Add the onion to the pot and sauté until
soft, about 3 minutes.
4.Add the sun-dried tomatoes, cinnamon stick, oregano,
pepper or pepper flakes and tomatoes. Sprinkle the
chicken or turkey with salt and return to the Dutch
oven.
5. Add about 1/2 cup stock, or enough to come about
two-thirds of the way up the chicken or turkey.
Bring to a boil, cover and transfer to the oven.
6. Bake for about 11/2 hours, or until the meat
is very tender. Transfer the chicken or turkey to
a platter and cover with aluminum foil to
keep warm.
7. Meanwhile, bring the remaining 11/2 cups stock
to a simmer.
Add the stock to the cooking liquid, stir in the
pasta and bake,
uncovered, for about 15 minutes, or until most of
the liquid has been
absorbed, adding more stock if the pasta begins
to dry out.
8. Place the chicken or turkey on top of the pasta
and bake for another
10 minutes, until the pasta is tender. Serve immediately,
sprinkled
with the parsley and cheese.
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