Chicken Cacciatore Over Spinach Spaghetti

Chicken Cacciatore Over Spinach Spaghetti

PREPARATION          minutes
COOK TIME               minutes
SERVINGS                  –
EPISODE                    –

Ingredients:

• 4 chicken thighs, skin with bone in
• 3 tbsp all purpose flour
• 1 medium red onion, finely diced
• ½ stick butter, unsalted
• 2 tbsp tomato paste
• 1 Roma tomato, roughly chopped
• 2 cloves garlic, finely minced
• ¼ cup white wine
• ¼ cup chicken stock
• 1 tbsp capers, rough chop
• 1 tbsp black pitted olives, rough chop
• ½ cup panko bread crumbs
• 1 tbsp grated Parmigiano Reggiano
• 1 tsp fresh basil, finely chopped
• 1 tsp fresh parsley, finely chopped
• 1 tbsp scallions, finely chopped
• 1 lbs. pasta of choice
• olive oil
• salt and pepper

Instructions:

1. Dry excess moisture from chicken thighs
2. Season chicken with salt and pepper and lightly coat chicken in flour. Gently shake off excess flour
3. Drizzle olive oil into a hot skillet over medium high heat and sear chicken thighs. Do not move chicken thighs while searing until about 5-6 minutes of cooking. Flip to sear other side for another 5-6 minutes
4. Remove from heat and set aside
5. In a large pot, boil water for pasta. Add 1 tbsp of salt to water
6. In same skillet, caramelize onions for about 5 minutes and scrape all the bottom brown bits from skillet. Add 1 tsp of butter and stir often
7. Add 2 tbsp of tomato paste and cook out tomato paste for 2 minutes
8. Add fresh tomatoes and allow heat to break it down
9. Add garlic and stir for another few minutes
10. Add ¼ cup wine and allow alcohol to evaporate
11. Pour in chicken stock and reduce heat so mixture thickens slightly. Salt and pepper to taste
12. Add chopped capers and olives and mix well
13. Add chicken thighs back in sauce along with residual juices and coat chicken with sauce. Add one tsp of butter and simmer on low heat with lid on for 6-8 minutes
14. Cook pasta in water once it comes to a boil according to packaged instructions and drain once pasta cooked as desired
15. In a small skillet, toast panko crumbs on low heat until golden brown
16. Mix in grated Parmigiano Reggiano chopped basil and parsley and sprinkle over chicken cacciatore