Quick recipe finder Chickens’ feet with garlic, tomatoes and spaghetti
Chicken’s feet aren’t for everybody, but they can add great flavour to stocks and sauces.
By Gennaro Contaldo From Saturday Kitchen
Ingredients
- 6 chickens’ feet, boiled for 40-45 minutes then scrubbed to remove the skin and any calluses
- 4 tbsp olive oil
- 2 garlic cloves, finely chopped
- 1 red chilli, finely chopped
- 5 tbsp white wine
- 10 datterini tomatoes (or baby plum tomatoes), halved
- 200g/7oz spaghetti
- 4 tbsp freshly chopped parsley
Method
Heat a large frying pan and add the oil. Once hot, add the garlic and chilli into pan.
Add the chicken’s feet, wine and 5 tablespoons water. Bring to the boil then add the tomatoes and cook for 5-10 minutes.
In the meantime heat a saucepan of boiling salted water and cook the spaghetti according to the packet instructions.
Toss the drained spaghetti in the sauce and garnish with parsley.
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