My first savory recipe on the blog! I cook a lot, but tend to only post about baking. I say this is a baking blog because that is my passion and that’s what you’ll get most of the time. However I’ve recently learned/confirmed that life is crazy and unexpected- so I decided to shake things up a bit and post a CHICKEN recipe (whoaaaaa). It really is nothing special, but a solid recipe and great for a quick weeknight meal.
- 4 Chicken Thighs – bone in, skin on
- 2 Tbsp Vegetable Oil
- 3 large cloves Garlic, sliced
- Salt & Pepper
- 1 lb Capellini Pasta
- Olive Oil
- 3 Tbsp reserved chicken fat
- 2 Tbsp butter
- 3 large cloves garlic, thinly sliced
- 4 Tbsp jar of Capers, drained
- 1 jar of Artichoke Hearts, sliced
- 1 Lemon, sliced
- ½ tsp Salt
- 1 C White wine
- ½ C Chicken stock or broth
- Parsley, chopped
- 1/3 cup pine nuts
- 1/2 cup mushrooms
- Preheat oven to 475 degrees F.
- Heat 2 tbsp of vegetable oil in a large pan over low-medium heat. Add the garlic slices and slowly saute until fragrant. Be patient- it’s worth it! Let the garlic really seep into the oil.
- Season the chicken thighs with salt and pepper and then add them the pan, skin-side down. Let the chicken thighs cook approximately 8-10 minutes — until the skin has turned golden in color.
- Turn off the heat. Prepare an oven-proof dish with foil. Place the chicken breasts skin side down, and put in the oven. Bake for 12 minutes and then flip the chicken over.
- Bake the chicken, skin side up, for about 5 minutes, or until the skin is crispy and caramel colored.
- Remove the chicken and set aside to rest
- Bring a large pot of salted water to a boil and cook the pasta until just al dente. Drain the pasta and toss with some olive oil to keep the pasta from sticking.
- In the stove pan, heat back up the reserved rendered chicken fat and extra garlic oil. If your garlic is starting to burn, take it out and set aside. I added a little more garlic at this point but that’s optional- I love garlic.
- Add the the capers, artichoke hearts, mushrooms, sliced lemon and salt. Saute for another few minutes until the capers and artichokes just start to show some color and the mushrooms are darkening. (not pictured: mushrooms)
- Add half of the white wine, making sure to scrape up any bits from the bottom of the pan.
- Add the rest of the white wine and the chicken stock and bring the sauce to a simmer.
- Simmer the broth until it reduces by half and begins to thicken. Add chopped parsley.
- Add the pasta to the pan and stir or toss to fully coat all the strands with the sauce.
- Serve the pasta and the chicken thighs together, garnished with the remaining lemon slices and pine nuts.