Wednesday, April 16, 2014

chicken thighs...

This photo belongs to The Pioneer Woman

I have never made a meal with chicken thighs before last night.  For some reason, they are not appealing to me so when a recipe calls for them, I usually substitute with chicken breasts.  Well, I decided to try thighs as they are said to have a lot of flavor and that they did.  This dish was great and very easy to prep.  The sauce turned out to be a deep, rich red and was rich and thick and just Divine.  The chicken was moist and tender and had great flavor, too.  Another "winner, winner chicken dinner" in our home!

Penne with Chicken Thighs via The Pioneer Woman

Prep Time:
Cook Time:
Difficulty: Easy
Servings: 8


  • 8 whole Chicken Thighs, Bone-in, Skin-on
  • Salt And Pepper
  • 2 Tablespoons Olive Oil
  • 1 whole Large Onion, Diced
  • 4 cloves Garlic, Minced
  • 2 jars (24 Ounces Each) Marinara Sauce
  • Fresh Basil - To Taste
  • Parmesan Cheese, For Sprinkling
  • 16 ounces, weight Penne Or Rigatoni

Preparation Instructions

Preheat oven to 300 degrees.
Sprinkle chicken thighs with salt and pepper. Heat olive oil in a large skillet or dutch oven over medium-high heat. Brown chicken thighs quickly on both sides until golden brown, about 2 minutes per side. Remove to a separate plate.
Pour off all but 1 tablespoon grease/oil. Add onions and garlic to pan and stir around to cook, about 2 to 3 minutes. Pour in marinara sauce and stir to heat. Add chicken thighs back into the sauce. Cover and place pan in the oven for 1 1/2 hours. (You may also simmer on the stovetop on the lowest heat possible.)
Cook the pasta according to package instructions Serve 1 chicken thigh with sauce over pasta, adding more marinara if needed. Sprinkle with Parmesan and serve. (For smaller children, you can cut the meat off the bone for them. Chicken is very tender!)

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