Pre-heat the oven to 220C. Put the chicken pieces on a rack in a roasting pan and bake for 50 minutes. Pour the oil into a large saucepan over medium/high heat and fry the onions and garlic until translucent - about 4 minutes. Stir in the tomato paste until completely incorporated, turn up the heat a notch, allowing the natural sugars in the tomato paste to go light brown and caramelise - about 10 minutes. Pour in the stock, artichokes, 1 cup of the wine, 1tbsp of the oregano, half of the black pepper and the salt, cover and simmer for 8 minutes. While everything else is cooking, cook the pasta according to package directions until just tender - about 9 minutes. Add the cooked pasta and olives to the sauce and heat through. Remove the chicken from the oven and transfer to a flat surface. Pour off the excess fat from the pan, put on the stovetop, add the remaining wine and scrape up the residues. Pour into a fat strainer jug. Allow the fat to rise to the top and pour the rest of the liquid into the sauce. Remove the skin from the cooked chicken, using a bowl of ice water to cool down your fingers. Its about 3 seconds between dips for normal, 4 seconds for macho and 5 seconds for super macho. I must say that tongs dont do a good job, get in and let your fingers do the working. Separate into major meat pieces according to muscle lines and add to the sauce. Stir in the remaining oregano and pepper. To serve, spoon into individual bowls and garnish with parsley.
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|Serving Size: 1 Serving (551g)|
|Recipe Makes: 5|
|Calories from Fat: 272 (45%)|
|Amt Per Serving||% DV|
|Total Fat 30.3g||40 %|
|Saturated Fat 7.6g||38 %|
|Monounsaturated Fat 14.1g|
|Polyunsanturated Fat 6g|
|Cholesterol 170.8mg||53 %|
|Sodium 663mg||23 %|
|Potassium 994mg||26 %|
|Total Carbohydrate 38.3g||11 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 35.1g|
|Protein 42.2g||60 %|
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Calories per serving: 608
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