• 1 chicken, quartered
• 2" square Parmigiano rind
• 1 sprig rosemary
• 1 sprig thyme
• salt & pepper
• ½ bottle white wine
• 1 qt chicken stock
• 2 cups mirepoix, ½" dice
• ¼ cup duck fat

Brussels Sprouts

• 16 brussels sprouts, halved
• ½ cup bacon, brunoise (finely diced)
• salt & pepper

Cavatelli

• 1 cup Durham flour
• ½ cup '00' Italian pasta flour
• 2 whole eggs
• 1 egg yolk

1. Melt and heat the duck fat to smoking temperature in a roasting pan
2. Add the chicken pieces skin-side-down and sear till brown
3. Add the vegetables, seasoning, cheese rind, and herbs; caramelize.  Turn chicken skin-side-up.  Deglaze with the wine.  Cook for five minutes and add the stock
4. Cook, covered, for ½ hour or until the chicken is tender
5. Render the bacon slowly to release all the fat.  Season the brussels sprouts and place cut-side-down in the bacon and cook gently to color
6. Add the braised chicken meat to the brussels sprouts
7. Cover half way with chicken braising liquid and reduce by half

Make the Cavatelli

1. Mound the flours on a work surface and make a well in the center.  Add the eggs to the well and mix to combine, from the center in. Knead for about 5 minutes
2. Cut a section of the dough (work in sections), and roll into a tube.  Cut about ½" sections.  Roll onto gnocchi board or fork to form ridges
3. Boil the cavatelli and add to the chicken.  Serve with Parmigiano and bread crumbs toasted in olive oil with garlic, chili, thyme, and salt