Spaghetti

with Chicken, Olives, and Pine Nuts

Serves 4

INGREDIENTS

 

  • 8 pieces mixed segmented chicken wings
  • Kosher salt
  • Freshly ground black pepper
  • 2 Tbsp. olive oil, plus more as needed
  • 1 Tbsp. unsalted butter
  • 5 cloves garlic
  • 2 celery stalks, thinly sliced on a bias
  • 1 Tbsp. tomato paste
  • ¼ cup white wine
  • 1¼ cups chicken or duck stock
  • ¾ lb. spaghetti
  • ¾ cup mixed olives, such as Castelvetrano and kalamata
  • ¼ cup coarsely chopped parsley leaves, for garnish
  • 3 Tbsp. toasted pine nuts

Spaghetti

with Chicken, Olives, and Pine Nuts

INSTRUCTIONS

  1.   Set a large pot of water to boil. Meanwhile, season the chicken generously with salt and pepper. In a large skillet over medium-high heat, add the olive oil and butter. Once the butter is melted and hot, add the chicken pieces, leaving as much room between them as possible. Cook until deeply browned on one side, about 12 minutes. Turn the pieces using tongs, then cook until deeply browned on the remaining side, about 8 minutes more.
  2.   Remove the chicken to a plate. Quickly add the garlic to the skillet and cook, turning often, until lightly browned, 3–4 minutes. Add the celery and tomato paste and cook, stirring, 1 minute. Stir in the wine and let cook 1 minute. Stir in the stock and add the chicken pieces. Simmer, turning the chicken occasionally, until the sauce is thickened, about 8 minutes.
  3.   Meanwhile, season the boiling water generously with salt. Add the spaghetti and cook, stirring occasionally, until al dente, 6–8 minutes.
  4.   Using tongs, transfer the pasta to a large heatproof bowl (do not drain the cooking water). Add the sauce, chicken pieces, and ¼ cup of the pasta cooking water. Using tongs, toss the pasta to distribute the sauce, adding a little more pasta water as needed. Taste and adjust the seasoning if necessary.
  5.   Transfer to a large serving platter, nestling the chicken pieces among the spaghetti. Top with the olives, parsley, and pine nuts, and serve immediately.