Fried Chicken with Vincotto, rigatoncini pasta and leeks

 Serves 4

4 skinless chicken thighs
2 tablespoons Vincotto
extra-virgin olive oil
1.8 ounces grams finely chopped prosciutto
2 celery stalks, thinly sliced
2 large leeks, thinly sliced
2 handfuls rocket lettice, washed and dried
3.5 ounces of peas
rigatoncini (or other short pasta such as penne)

Fresh chervil for garnishing.

Cut each chicken thigh into six pieces and marinate in the Vincotto. Heat oil in a pan, add prosciutto and sauté for 3-4 minutes or until crisp. Remove from pan.
Add celery and leeks and sauté over a moderate heat for 15 minutes or until transparent. Add rocket and peas: cook for another 5 minutes. Heat a little oil in a separate pan, add chicken pieces and cook well all over, until golden brown.
Meanwhile cook the pasta until al dente, drain. Add the cooked chicken and vegetables and sprinkle over the prosciutto and chervil. Serve immediately.