This is going to be a quick one cause I need to get to work early tomorrow, but that's pretty fitting since this recipe is fairly no-fuss.
I made this for a couple of friends who came over for dinner earlier this week. Having a couple of things to do around the house *coughbingewatchorangeisthenewblackcough* I needed to make something that didn't require me keeping a constant watch on it. This pasta sauce is great because for minimal fuss you get something that tastes like you've been stirring it for hours. Using the oven gave the sauce a depth of flavour that I have yet to achieve from my slow cooker. Anyways...without further ado!
Butter roasted chicken pasta
- 2 large red onions
- 1 bulb garlic
- 6 chicken thighs, skin and bone on
- 1 tbsp oregano
- 1 tsp ground black pepper
- 1 tsp salt
- 2 tbsp butter
- 500g tomato passata
- 1 tbsp chilli flakes
- 1 chicken stock cube
- sugar and salt to taste
- Cut the onions into rough quarters and separate garlic cloves. Scatter into baking tray and place chicken thighs skin side up on top. Season with oregano, pepper, and salt. Dot the butter on the chicken.
- Roast in a 200'C oven until chicken skin is golden brown. Pour in passata, crumble stock cube, and mix through chilli flakes. Cover the baking tray with foil, then turn oven down to 180'C and bake an additional 45 minutes. After that time, take the foil off and remove chicken from tray. While the meat rests, mash up the sauce and try to fish out as many garlic skins as you can. Debone and roughly chop the meat (This'll be super easy, the chicken will be falling off the bone), then mix back into sauce and place back in oven for an additional 15 minutes.
- Boil your pasta of choice till al dente and serve with a wedge of cheese so people may anoint their serving in cheesy goodness to their heart's content.
Have a good week people!!
No comments:
Post a Comment