Simple one pot meal perfect for busy weeknights and full of flavor
Prep Time 20minutes
Cook Time 40minutes
Total Time 1hour
6chicken thighsskin on and bone in
8ozpenne pasta noodlescooked
6baby portabella mushroomssliced
1/2tspred pepper flakesoptional
115 oz candiced tomatoes
Pre heat oven to 350 degrees
Salt and pepper both sides of chicken. Place flour in a shallow dish and dredge chicken in flour.
In Dutch oven warm oil over medium heat. Gently lay chicken in the oil (making sure you don’t splash) and allow to cook until side is slightly brown. Then flip over and do the same to the other side. Once browned remove and set aside for later
In same pan and oil, you cooked the chicken in, cook the onions and mushrooms with a pinch of salt. Allow them to cook for 5 minutes over medium/low heat. Add white wine and scrape the bottom of the pan to remove all the baked on goods. Add garlic, oregano, basil, thyme and red pepper flakes to Dutch oven with veggies and wine and give it a stir. Add tomatoes and chicken stock and bring up to a simmer. Place chicken back into the Dutch oven so it is lying flat. Cover and place in pre heated oven. Cook for 30 minutes.
While chicken and veggies are cooking make your penne pasta according to the package directions.
When chicken is done remove from oven, take the chicken out and allow to rest. Add the penne to the veggies and liquid. Stir to combine.
Dinner is complete…enjoy!
You can prep all the veggies ahead of time, however, I DO NOT recommend prepping the dish as a whole in advance.
Recipe by Messy Cutting Board (www.messycuttingboard.com)
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