Pulled Chicken Penne in Creamy Tomato Sauce

Season the chicken legs all over with the salt, pepper and dried oregano.

Tip: Pat the skin completely dry first; a wet skin sticks to the pan and will not brown.

Heat the olive oil in a large deep skillet with a lid over medium-high heat. Sear the chicken skin-side down 6 to 7 minutes, until deep golden, then turn and cook 2 minutes more. Move it to a plate and pour off all but 1 tbsp of the fat.

Lower the heat to medium and add the onion and zucchini. Cook 5 minutes, until the onion is soft and the zucchini is golden at the edges, then add the garlic and cook 1 minute, until fragrant.

Pour in the tomato sauce and 125 mL (1/2 cup) water and scrape up the browned bits. Nestle the chicken back in skin-side up, bring to a simmer, cover and cook over medium-low 30 to 35 minutes, until the meat pulls easily from the bone and reads 74 °C (165 °F).

Tip: The thickest part of the thigh is the one to check; drumstick meat finishes first.

Meanwhile, bring a large pot of salted water to a boil over high heat and cook the penne 10 to 11 minutes, until al dente. Reserve 250 mL (1 cup) of the pasta water, then drain.

Lift the chicken onto a cutting board and let it rest 5 minutes, until cool enough to handle. Pull the meat from the bones in large shreds and discard the skin and bones.

Stir the evaporated milk into the sauce over medium heat and simmer gently 3 to 4 minutes, until it turns a creamy orange-pink and coats the back of a spoon.

Tip: Keep it at a gentle simmer; a hard boil can make the milk look grainy.

Add the pulled chicken, penne and spinach and toss over medium heat 2 minutes, until the spinach wilts and the sauce clings to the pasta, loosening with splashes of the reserved pasta water as needed.

Take the pan off the heat, scatter the cheddar over the top, cover and leave 2 minutes, until the cheese has melted.

Spoon the pasta into shallow bowls, making sure each gets plenty of chicken and melted cheese, and finish with the chopped parsley.