Oven Fried Chicken and Tomato Pasta
- 1 Kraft Pizza Kit
- 10 chicken drumsticks
- 2 eggs
- 3 cloves garlic, chopped
- 7 large mushrooms
- 1/4 cup + 2 Tbsps butter, melted
- 1 tsp garlic powder
- 1/2 tsp salt
- 1 Tbsp olive oil
- 14 cherry tomatoes, cut in pieces
- 1/4 tsp oregano
- 1 tsp freeze dried basil
- 2 Tbsps red wine
- 150 g (5.5 oz) dried pasta, linguine
- Salt and pepper, to taste
Preheat oven to 425ºF/220ºC. Place 1/4 cup of butter in large glass baking dish and place in the oven until its melted. Remove from oven. Remove items from kit. Remove 1.5 cups from pizza dough mix, place the rest of the mix in a bowl. Add herb packet and cheese packet, garlic powder and salt, mixing well. In a separate bowl, beat the eggs, with 1 tablespoon of water. Dip the drumsticks one at a time, from the egg wash, to powder mix, back to eggs, back to powder, then place in the melted butter in the baking dish. Drizzle remaining 2 tablespoons butter over chicken in dish. Bake in oven for 35 minutes, then remove and turn carefully. Put back in the oven for 15 more minutes, or until internal temperature of the chicken reaches 165ºF/75ºC. Sauté garlic in a pan in the olive oil until fragrant. Add the mushrooms and cook. Add tomatoes, sauce from the can in the kit, oregano, basil and wine, and cook down. Cook pasta in a pot of boiling water. Reserve 1/2 cup of the pasta water and add to the sauce, allow it to cook down further. Drain pasta. Mix the pasta with the sauce. Serve.
And now for the details…
We are at day 7 of 14 in isolation, and I am at day 7 of my quarantine challenge to post a new recipe every day. In the last post, I had talked about the Kraft Pizza Kit I received as a gag gift from a friend of ours while we are in isolation. The kit is something we both remember eating when we were young, and I think he was basically implying that since I am in isolation, I must be desperate enough to use the kit. And so this… this post is for you Marcus. I have reimagined the Kraft pizza box into oven fried chicken and pasta.
Let’s get right into it.
Start by preheating the oven to 425ºF/200ºC.
Let’s take a look at the contents of our pizza box: the dough mix, the herb packet, the cheese packet, and the sauce can.
Start by removing 1.5 cups out of the dough mix from the package and set it aside. Aside for what? No idea. From what I can see from the ingredients, the dough mix is pretty much Bisquick. So I guess use it as a replacement for that? Or………? *blank stare* The rest of the package goes into a bowl, along with the herb packet, the cheese packet, garlic powder, and salt. Mix these together well with a fork or whisk until they are mixed fully.
In a separate bowl, whisk together the eggs with one tablespoon of water to make an egg wash for the chicken.
Before moving on, melt 1/4 cup of the butter in a large glass baking dish in the oven. Once melted, take it out, and set it to the side to start placing the chicken in.
We will be double dipping the chicken to get a nice crust for the oven fry. Dip one of the drumsticks in the egg wash, coating completely. Then place it in in the powder mix, turning to coat. Place it back in the egg wash, coat, and then back again into the powder mix, coat. Place the drumstick in the baking dish. Repeat this procedure with all the chicken pieces until they have all been coated.
Once all the drumsticks have been coated and placed in the dish, melt another 2 tablespoons of butter in a small dish, and drizzle it over the drumsticks. Place the drumsticks in the oven for 35 minutes.
After 35 minutes, remove the chicken from the oven, and carefully turn the drumsticks over, trying to gingerly make the flip without tearing the skin or crust on the chicken. I didn’t have success with all the pieces, but 80% is still a passing grade, right?
Place back in the oven and cook for another 15 minutes, or until the inside of the chicken registers at 165ºF/75ºC, making sure to not touch the bone with the thermometer.
In the last 15 minutes, we will cook our pasta and sauce. Sauté the garlic in the olive oil in a large pan until the garlic is fragrant, then add the mushrooms. Usually this is where I would suggest adding salt to help the mushrooms release their liquid, but the sauce in the kit is plenty salty, so we will not be adding any additional salt. If the pan gets too dry before the mushrooms start releasing liquid, add a splash of broth or water to keep the mushrooms and garlic from burning. Once the mushrooms are cooked, add the tomatoes, and stir.
Finally, add the sauce from the can, the oregano and basil, and red wine, using your spoon to stir up any caramelization that formed in the bottom of the pan to absorb back into the sauce.
While the sauce is cooking, cook the pasta in salted water until al dente. Just before removing the pasta from the stove, add 1/2 cup of the pasta water to the sauce, mixing it in. Then, drain the pasta, and add it to the pan with the sauce, stirring well. Let the pasta and sauce cook for a short while more until thick.
When the chicken is done, remove it from the oven. Plate your chicken and pasta. I also cooked some broccoli in a separate dish while my chicken was cooking for some added greenery (just for you Mark, I knew you’d like that).
Serve and enjoy.