Boneless Chicken Thighs with Asparagus and Orzo Pasta

Name: Boneless Chicken Thighs with Asparagus and Orzo Pasta - Bogdana N.
Ingredients: 7; 8 chicken thighs; boneless salt and pepper to taste rosemary to taste (basil if you like or sage) 300; 400 ml Pinot Grigio wine garlic (I used powder) to taste and preference 20; 30 asparagus spears (if they are thin or less if they are thicker) oil orzo pasta; appreciated quantity by each housewife (couscous or other pasta can be used)

Meat - Boneless Chicken Thighs with Asparagus and Orzo Pasta by Bogdana N. - Recipia

This recipe is absolutely delicious and easy to prepare, perfect for those moments when time is limited but the appetite cannot wait. The chicken thighs prepared this way become juicy and flavorful, while the asparagus adds a touch of freshness and nutrients. If you are not a fan of asparagus, you can confidently opt for a salad combined with pasta, which will pair perfectly with the chicken thighs. To start, make sure you have the necessary ingredients: chicken thighs, fresh asparagus, any type of pasta, olive oil, salt, pepper, garlic powder or fresh garlic, rosemary (or alternatively, basil or sage), dry white wine, and of course, water. Wash the chicken thighs under a stream of cold water and remove any unwanted fat or skin. Place the thighs in a dish and add salt, pepper, garlic powder or crushed garlic, along with the rosemary. Drizzle everything with a little olive oil and mix well to ensure each thigh is evenly coated with spices. Cover the dish and let it sit in the refrigerator for about an hour, so the flavors can combine and penetrate the meat. After the marinating time has passed, heat a pan in which you have added a little oil. Place the thighs in the pan and fry them, turning them occasionally to brown evenly. Add a little water to the pan to maintain moisture and help with steaming. Cover the pan with a lid so the chicken cooks well. Meanwhile, wash the asparagus and peel off any woody parts. Once the thighs are nearly cooked, add the asparagus to the pan without stirring, and let it cook in the steam generated by the chicken. When the asparagus is cooked, after about 4 minutes, remove it and check the thighs. If they are nearly cooked, pour the white wine over the meat and let it simmer without a lid until the alcohol evaporates and the resulting sauce becomes thick and flavorful. Make sure to turn the thighs occasionally for even browning. Meanwhile, in another pot, bring salted water with a little butter to a boil. Once the water starts to boil, add the pasta and cook according to the package instructions. When the pasta is ready, drain it and place it on a large platter. On top of the pasta, place the golden chicken thighs, and carefully arrange the freshly cooked asparagus over them. This dish is served warm and is delicious both on its own and accompanied by a fresh salad. It is a meal that will undoubtedly impress, suitable for a relaxed dinner or a special occasion. Enjoy every bite and savor the rich flavors and wonderful texture of the ingredients!

Ingredients

7
8 chicken thighs
boneless salt and pepper to taste rosemary to taste (basil if you like or sage) 300
400 ml Pinot Grigio wine garlic (I used powder) to taste and preference 20
30 asparagus spears (if they are thin or less if they are thicker) oil orzo pasta
appreciated quantity by each housewife (couscous or other pasta can be used)

Boneless Chicken Thighs with Asparagus and Orzo Pasta

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