Serves 6.
From "Cook Fight," by Kim Severson and Julia Moskin.
• 3 ½ lb. bone-in, skin-on chicken thighs, patted dry
• Salt and freshly ground black pepper
• Paprika
• 3 tbsp. unsalted butter, cut into pieces
• 1 ½ lb. bucatini or linguine
• 2 tsp. crumbled dried rosemary
• ½ c. dried currants or raisins
• 2/3 c. pine nuts, toasted until golden in a skillet or 250-degree oven
• 3 tbsp. chopped fresh parsley
Directions
Preheat oven to 375 degrees (if the oven has a convection feature, use it). Arrange thighs in large roasting pan, preferably nonstick. Sprinkle generously with salt, pepper and paprika, and dot with butter. Bake for about 35 minutes, until thighs are just cooked through and skin is crisp.
Meanwhile, bring large pot of salted water to boil.
When chicken is done, let cool slightly, then use your hands (rubber gloves are helpful) to pull the meat and skin from the bones, making bite-sized pieces. Reserve meat and skin in roasting pan; discard bones.
Meanwhile, add pasta to boiling water and cook until just tender.
Reserving 1 cup of cooking water, drain pasta and add to roasting pan. Add ½ cup of pasta water to roasting pan and set over low heat. Add rosemary, currants and pine nuts and toss, then add more salt and pepper to taste, and more cooking water if the mixture seems dry.
Sprinkle with parsley and serve immediately in shallow bowls.
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