Chicken cacciatore usually cooks low and slow, but drumsticks tenderize in half the time, and are just as saucy. Ladle it all over linguine, and slurp down the noodles.
What You Get
Chicken drumsticks (see note below)
Grated Parmesan cheese
What You’ll Need
Salt and freshly ground pepper
Dry red wine (optional)
Makes 3 servings
Active Time: 20 minutes
Total Time: 35 minutes
Remove the drumsticks from the packaging and pat dry with paper towels. Place the drumsticks in a bowl, season with salt and pepper, sprinkle with about 2 tablespoons flour, and toss to coat.
In a large sauté pan over medium heat, warm 3 tablespoons olive oil. Add the drumsticks and sear until golden on all sides, about 8 minutes total. Add the cacciatore sauce, along with a splash of red wine or water, stirring to scrape up any browned bits from the bottom of the pan. Bring to a simmer, cover the pan, and cook until the drumsticks are no longer pink at the center and tender, 20 minutes. Flip the chicken and stir the sauce once or twice during cooking to prevent scorching.
Meanwhile, bring a pot of salted water to a boil. Add about half of the linguine and cook until al dente, 8 to 9 minutes or according to package instructions. Drain the linguine, drizzle lightly with olive oil, and toss to help separate the strands. Pick the parsley, toss the stems, and coarsely chop the leaves.
Heap the linguine in bowls, top with the drumsticks, and spoon the sauce over. Drizzle lightly with olive oil, and sprinkle with parsley and Parmesan. Grind with pepper and serve warm.
Note: The chicken may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.