When I was a kid, Dad would buy a roast chicken from the chip shop around the corner most Saturdays. He'd spread two pieces of bread generously with butter, then shred the meat from the chicken carcass and pile it between the buttered slices while we stood patiently next to him in the kitchen. With a flat palm he'd press down on the sandwich, then hand it to us with the faint impression of the base of his fingers still barely visible on the warm white bread. Other days my brother, my sister and I would sit on stools behind the kitchen counter where Mum served bowls of Campbell's tomato soup. She'd then take a plate of grilled cheese on toast from the oven and our hungry eyes would follow it to the placemat in front of us. We'd takes slices to dip, always emptying the plate before we'd finish our soup.
I have a lot of memories of the food I ate growing up, but above are the only ones I have of lunchtime. Roll them together with a big bowl of pasta and you can understand why this spiralli with tomato-braised chicken is pure nostalgia. The sauce is intentionally left a little soupy so that once you've finished the pasta and chicken you can pick up the bowl and slurp the buttery leftovers or (if you're not afraid of nostalgia overload) mop them up with garlic bread.
Pasta with tomato-braised chicken
- 200g dried pasta, cooked in lightly salted water
- 2 chicken legs
- 1 cup chicken stock
- 1 carrot, peeled and halved
- 1 celery stick, halved
- 1 shallot, halved
- 3 tbsp butter
- 1/2 cup passata (pureed tomatoes)
- 2 tsp sour cream
- Grated parmesan
- 3 tsp fresh thyme leaves
- Salt, to taste
1. Place the carrot, celery & shallot in a saucepan with the butter, chicken stock, passata, and a cup of water. Bring to a boil & simmer until the carrot is very tender and the liquid reduced by about a third. Salt to taste.
2. Add the chicken legs to the pan and simmer until cooked through, then remove and separate the chicken meat from the bones & skin (discard the skin & bones). Remove the whole vegetables from the sauce and add back the chicken meat.
3. Remove from the heat and stir through the sour cream and cooked pasta. Serve in bowls being sure to spoon over some of the juices, then scatter with grated parmesan and thyme leaves.