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1
Heat a large, heavy-bottomed skillet over medium heat.
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2
Add the pancetta and cook, stirring, until it begins to render fat.
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3
Add the minced onion and saute until softened, about 3 minutes.
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4
Add the mushrooms and saute until browned and softened, about 5 minutes.
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5
Add the chicken livers and cook, stirring constantly, just until browned on the outside, about 2 minutes.
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6
Add the wine and vinegar and simmer for 2 minutes, scraping the bottom of the pan with a wooden spoon.
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7
Set aside.
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8
Preheat the oven to 400 degrees.
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9
Place a sage leaf under the skin of each piece of chicken.
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10
Season with 3 teaspoons of the salt and pepper to taste.
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11
Place the chicken in a roasting pan and roast until the skin is brown and crisp and the chicken is cooked through, about 20 minutes.
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12
Meanwhile, bring a large pot of lightly salted water to a boil.
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13
Add the penne to the water and cook until al dente, about 10 minutes.
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14
Remove the chicken legs from the pan and tent with foil to keep them warm.
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15
Pour the fat from the pan and place the pan over medium-high heat.
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16
Pour in the mushroom mixture and simmer, scraping the bottom of the pan with a wooden spoon, for about 2 minutes.
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17
Season with the remaining teaspoon of salt and pepper to taste.
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18
Drain the pasta and return it to the pot.
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19
Pour the sauce over the pasta and toss to coat well.
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20
Place 1 thigh and 1 drumstick on each of 4 plates.
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21
Spoon the pasta beside the chicken and serve immediately.
