pasta

Marry Me Chicken

September 02

In Italy they don’t say I love you over the phone, they do it around the table with a plate of pasta. This a chicken dish you are going to want to say ‘I do’ to!

Serves 4
45 mins

Method

1. Season the chicken thighs generously. Add the flour with some seasoning to a shallow bowl and coat the chicken thighs, shaking off any excess. Set aside on a plate.
2. Heat the oil in a large shallow casserole pan over a medium high heat. Once hot, reduce the heat to medium and add the chicken thighs. Cook until golden on one side for about 5 minutes. Flip the chicken, add the butter and rosemary and cook on the other side until golden for a further 5 minutes, basting with the butter. You may need to cook in batches, using more oil. Set aside on a plate.
3. Reduce the heat to low and add the oregano, tomato puree and chilli flakes. Bring the heat back up to medium, add the stock, and return the chicken and juices to the pan. Place the lid on the pan and bring to a simmer. Cook for 20 minutes, stirring every so often so it doesn't stick, until the chicken is cooked through and tender.
4. Cook the pasta according to the packet instructions then drain and put back into the pan you cooked it in to keep warm.
5. After 20 minutes add the cream cheese to the sauce and stir through, until it thickens slightly. Add the semi-dried tomatoes, basil leaves and season with salt & pepper. Remove from the heat and stir a couple of spoonfuls into the pasta to coat.
6. Divide the pasta between bowls. Top with the chicken and garnish with a little extra torn basil and some grated parmesan.

8 boneless, skinless chicken thighs
¾ cup all-purpose flour
3 tbsp olive oil
3 tbsp butter
2 sprigs rosemary, leaves picked
½ tsp dried oregano
1 heaped tbsp tomato paste
Pinch of red pepper flakes
1⅔ cups chicken stock
3½ oz cream cheese
4¼ oz semi-dried tomatoes
Small handful fresh basil leaves, roughly torn
Salt & freshly ground black pepper
To serve:
14 oz fresh egg tagliatelle
Small handful fresh basil leaves
1¾ oz Parmesan, grated

8 boneless, skinless chicken thighs
100g plain flour
3 tbsp olive oil
3 tbsp butter
2 sprigs rosemary, picked
½ tsp dried oregano
1 heaped tbsp tomato puree
Pinch chilli flakes
400ml chicken stock
100g cream cheese
120g semi dried tomatoes
Small handful basil leaves, roughly torn
Sea salt & freshly ground black pepper
To serve:
400g fresh egg tagliatelle
Small handful basil leaves
50g parmesan, grated