South of France Chicken Campanelle
August 20, 2026 • 0 comments
Directions
Roasted chicken, summer vegetables, and campanelle pasta come together with butter, Barkley Cheddar, and LFK South of France seasoning. A chilled cucumber salad rounds out this meal featuring meat from our family farm and ingredients from local producers.
Farmstead Meal #002
Serves: 4
Total time: About 1 hour to 1 hour 15 minutes
Prepare the salad, pasta, and vegetables while the chicken roasts.
Ingredients
For the Chicken
- 4 Jake’s Country Meats Chicken Leg Quarters, thawed
- Olive oil, enough to lightly coat
- LFK South of France Seasoning, to taste
For the Pasta
- 12 ounces West Michigan Pasta Campanelle
- 1 zucchini from Piedt Acres, cut into bite-sized pieces
- 1 large tomato from Piedt Acres, chopped
- 4 ounces J2K Capraio Barkley Cheddar, freshly shredded
- 4 tablespoons Moo-ville A2A2 Butter
- 1 tablespoon olive oil
- LFK South of France Seasoning, to taste
- ½ cup reserved pasta water
- Salt and pepper, to taste
For the Cucumber Salad
- 1 cucumber from Piedt Acres, thinly sliced
- ½ red onion, thinly sliced
- ¼ cup apple cider vinegar
- 1 tablespoon sugar
- Salt and pepper, to taste
Instructions
1. Get the Chicken Roasting
Heat the oven to 400°F. Pat the chicken dry, lightly coat with olive oil, and season all over with LFK South of France.
Arrange skin-side up in a roasting pan or rimmed baking sheet, leaving space between the pieces. Roast for about 40–50 minutes, until a thermometer inserted into the thickest part of the thigh, away from the bone, reads 175°F. Larger quarters may take longer.
2. Make the Cucumber Salad
While the chicken roasts, stir together the apple cider vinegar, sugar, salt, and pepper in a bowl. Add the sliced cucumber and red onion, toss well, and refrigerate until serving. Give it another toss before bringing it to the table.
3. Prep the Pasta Ingredients
Chop the zucchini and tomato, shred the cheddar, and set out the butter. Bring a large pot of salted water to a boil toward the end of the chicken’s roasting time.
Check the pasta package for its cooking time. Aim to have the pasta finish shortly after the chicken comes out of the oven, allowing a few minutes to remove the meat from the bones.
4. Cook the Pasta & Vegetables
Cook the campanelle according to the package directions until just tender. Before draining, scoop out ½ cup of pasta water and set it aside.
Meanwhile, heat 1 tablespoon olive oil in a large, deep skillet over medium heat. Add the zucchini and cook for 3–4 minutes, stirring occasionally. Add the tomato and a little South of France seasoning, then cook another 2–3 minutes, until the zucchini is tender and the tomato begins to soften.
If the chicken needs more time, take the vegetables off the heat until you’re ready to combine everything.
5. Remove the Chicken from the Bones
Let the roasted chicken rest for 5–10 minutes, until cool enough to handle. Remove the meat from the bones and cut or pull it into bite-sized pieces. Include the roasted skin if you like.
6. Bring It Together
Add the chicken, drained pasta, butter, and ¼ cup of the reserved pasta water to the skillet with the vegetables. Toss over low heat until the butter melts and everything is warm.
Remove the skillet from the heat and add the shredded cheddar a little at a time, tossing as it melts. Add more pasta water, a splash at a time, until the butter and cheese lightly coat the pasta. Taste and adjust the seasoning before serving.
7. Serve
Spoon the chicken campanelle into bowls and serve the chilled cucumber salad on the side.
Farmstead Tip
Save that pasta water. Its starch helps the butter and cheese coat the pasta and brings the whole meal together. Add the cheddar off the heat so it melts gently, and use small splashes of pasta water to loosen the sauce as needed.
Make It Work with What You Have
Another short pasta, such as radiatori, rotini, or penne, works well here. Halved cherry tomatoes can replace the large tomato, and another good melting cheddar can stand in for Barkley. If you’re using cooked leftover chicken, warm it thoroughly with the vegetables before adding the pasta.
Made Possible by Local Producers
- West Michigan Pasta: Campanelle
- Piedt Acres: Cucumber, zucchini, and tomato
- J2K Capraio: Barkley Cheddar
- Moo-ville: A2A2 Butter
- LFK: South of France Seasoning
These are the producers featured in our original Farmstead Meal. Availability changes with the season, so use what’s fresh near you.
About The Farmstead
The Farmstead by Jake’s Country Meats brings together meat from our family farm and food from neighboring farms, fisheries, and local makers. It’s a place to know where your food comes from, meet the people behind it, and find simple ways to enjoy what’s in season. Through good food and shared recipes, we’re building a stronger local food system, one meal at a time.
Visit us at 57470 M-51 S, Dowagiac, MI, just south of town.
