Chicken thighs in tomato sauce with penne rigate
Chicken thighs in tomato sauce with penne rigate When I'm not in the mood for complicated recipes, I often turn to this combination of pasta and chicken. It's the kind of dish that works on an ordinary day when you don't want to spend the whole afternoon in the kitchen. Pasta with thighs in tomato sauce has been on my list for years because it always turns out just as good and doesn't require hard-to-find ingredients. Quick info Total time: about 1 hour Servings: 4 Difficulty: easy Recipe type: lunch or dinner, casual occasion Ingredients 4 chicken thighs 2 medium onions 4 cloves of garlic 1 liter chicken broth 300 ml tomato sauce 1 glass of dry white wine (about 150 ml) olive oil (a few tablespoons) 2 bay leaves 1 teaspoon oregano 1/2 teaspoon sweet paprika salt, pepper (to taste) 1 sprig of thyme fresh parsley (for serving) 400 g penne rigate Preparation method 1. Clean and wash the chicken thighs. Cut them in half and place them in a bowl with salt, pepper, paprika, oregano, and the sprig of thyme. Mix well and let them marinate for at least 30 minutes. 2. Chop the onion and garlic finely. Heat the olive oil in a large pot. Add the onion and garlic and sauté, stirring occasionally, until they start to soften. 3. Add the chicken thighs along with the bay leaves and the sprig of thyme (if you haven't already added it to the marinade). Sear them for a few minutes on each side over medium heat until they get color. 4. Pour the white wine over the meat. Let it simmer for 2-3 minutes to evaporate the alcohol. 5. Add the chicken broth and wait for everything to come to a boil. After that, add the tomato sauce. Reduce the heat and let it simmer until the sauce thickens and the meat is well cooked. You can partially cover the pot, but leave enough space for the liquid to evaporate. 6. Taste the sauce and add more salt or pepper if needed. When it's ready, remove the bay leaves and the sprig of thyme. 7. While the sauce is reducing, bring a large pot of water to a boil. When it boils, add salt and the penne rigate. Cook according to the package instructions until al dente. Drain well and rinse quickly under cold water to prevent sticking. 8. Toss the pasta with a few drops of olive oil and a little oregano. For serving, place the pasta on a plate, add the meat with sauce on top, and sprinkle with freshly chopped parsley. Why I make this recipe often Because it's a simple and hearty combination with ingredients I usually have at home. It doesn't require complicated techniques and is easy to adapt if I don't have everything listed in the recipe. It also reheats well and works for multiple meals. Tips and variations Tips Let the meat marinate for at least 30 minutes with the spices, even if you don't have much time. For a thicker sauce, leave the pot uncovered at the end to reduce the liquid well. If you want the meat to be more tender, you can use boneless thighs, but whole ones give more flavor. Substitutions Instead of penne rigate, you can use any short pasta – fusilli, farfalle, or rigatoni. You can replace the tomato sauce with crushed tomatoes, just let them simmer long enough to thicken. The white wine can be omitted or replaced with extra chicken broth if you don't want alcohol. Variations Add sliced black olives or capers to the sauce for a more intense flavor. You can add a bit of chopped hot pepper when sautéing the onion if you prefer a spicier sauce. If you want a creamier sauce, add a tablespoon of sour cream at the end. Serving ideas Sprinkle grated Parmesan over the pasta when serving. Serve alongside a simple green salad or tomatoes. It also pairs well with fresh bread for the leftover sauce. Frequently asked questions 1. Can I use chicken breast instead of thighs? You can use chicken breast, but it turns out more tender with thighs. The breast can dry out if cooked too long in the sauce. 2. What kind of tomato sauce is suitable? You can use plain tomato sauce without sugar or spices, or crushed tomatoes. If using tomato paste, adjust the amount so it's not too salty. 3. Is the wine necessary? No, the wine can be omitted or replaced with extra chicken broth. It adds a special flavor, but it's not essential for the final texture. 4. Can I prepare the sauce in advance? Yes, the chicken sauce keeps well in the fridge for 1-2 days. The pasta should be cooked separately before serving. 5. What if the sauce remains too liquid? Let it simmer uncovered over low heat until it reaches the desired consistency. You can remove the meat separately in the last 10 minutes if you don't want it to cook too much. Nutritional values Estimate per serving: approximately 700-750 kcal, 40-45 g protein, 80 g carbohydrates, 20-25 g fat. Values vary depending on the type of pasta and how much olive oil you use. The chicken with sauce provides most of the protein. The pasta contains most of the carbohydrates. Storage and reheating The meat and sauce last in the fridge for up to 2 days in a covered container. It's better to cook the pasta fresh, but if leftovers remain, they can be quickly reheated with a bit of water or sauce in a pan. The dish doesn't store as well in the freezer, especially with the pasta already mixed in. For optimal taste, I recommend reheating just the sauce and the pasta separately.
Preparation
First, we prepare the chicken thighs by washing them well, cleaning them, cutting them in half, and placing them in a bowl with spices. In a cooking pot, we sauté the onion and garlic in a few tablespoons of olive oil, add the thighs after letting them sit with the spices for half an hour, and sauté together for a few minutes, turning the thighs on both sides. Next, we add a glass of wine, let it simmer for a bit, and then add chicken broth. Once it comes to a good boil, we add tomato sauce and let it cook well until it reduces. Finally, we add salt and black pepper to taste. We cook the pasta in salted water until al dente. We rinse it under cold water, drain it, and place it on a plate, adding a few drops of olive oil and oregano. We season with fresh parsley. Enjoy your meal!
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