Ischian Braised Chicken Bucatini Recipe – Giadzy

Name: Ischian Braised Chicken Bucatini
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 6

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On a trip to Ischia, the volcanic island off the coast of Naples, some of our team members had the chance to experience Coniglio all’Ischitana, the island’s beloved braised rabbit dish. But it was Giada’s experience—enjoying it with bucatini—that truly left a lasting impression. Traditionally, this herbaceous, wine-braised rabbit is served on its own, but the flavorful sauce practically begs to be tossed with pasta.

Here, we’ve reimagined that unforgettable meal with chicken thighs in place of rabbit, keeping the dish light yet layered with aromatics, wine, and sweet Corbara tomatoes. Serve the chicken whole or shred it into the sauce—either way, this comforting dish is a taste of Ischia, perfect for sharing.

Ischian Braised Chicken Bucatini

Rated 5.0 stars by 1 users

Prep Time

10 minutes

Cook Time

50 minutes

Ingredients

4 bone in skin-on chicken thighs, about 2 pounds
2 teaspoons kosher salt, divided
3 tablespoons olive oil, divided

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1 red onion, diced
2 garlic cloves, smashed and peeled
1/2 teaspoon red pepper flakes
1/2 teaspoon dried oregano

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2 teaspoons chopped rosemary
11/2 teaspoons chopped thyme
11/2 cups dry white wine
1 (14-ounce) can Corbara tomatoes

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1 pound of bucatini pasta
Freshly grated Parmesan cheese, optional to serve

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Instructions

Heat a large shallow pan or braiser over medium high heat. Dry the chicken thighs very well with paper towel. Season them all over evenly with 1 1/2 teaspoons salt. Add 2 tablespoons oil to the hot pan and heat another few seconds. Add the chicken to the pan, what would be skin side down, and cook, undisturbed, until golden brown, about 6 minutes. Flip the chicken and cook for another 4 minutes on the other side. Remove the chicken to a plate - it does not have to be cooked through at this point.
Reduce the heat to medium and add the onion, garlic, pepper flakes, dried oregano, rosemary, thyme and the remaining 1/2 teaspoon salt to the hot pan. Cook, stirring often and scraping up the brown bits, until fragrant and lightly browned, about 2 minutes. Deglaze with the white wine and bring to a simmer. Add the chicken thighs back into the pan and reduce the heat to maintain a gentle simmer. Cover and simmer for 15 minutes. Remove the lid and stir in the tomatoes. Flip the chicken and cook uncovered until the chicken is cooked through, tender and the sauce is slightly reduced, another 15 minutes. Remove the chicken to a plate to cool slightly. Stir the remaining tablespoon oil into the sauce and keep warm over low heat until ready to toss the pasta.
At this point, you have the option to serve the chicken thighs whole on the side, as pictured, or shred the chicken up into the pasta. When the chicken is cool enough to handle, shred it into bite sized pieces discarding the bones and any excess fat. Bring a large pot of water to a boil over high heat and season generously with salt. Cook the pasta until barely al dente, about 1 minute less than package directions.
Meanwhile return the sauce to medium low. When the pasta is ready, using tongs, remove the pasta from the water and add directly to the sauce. If you shredded the chicken, add the chicken to the pan along with 1/4 cup pasta water and increase the heat to medium to maintain a rapid simmer. Cook, tossing often, until a light sauce clings to the pasta, about 2 more minutes. Serve with freshly grated parmesan cheese if desired.