When it comes to chicken I used to be a breast girl, but now it’s thigh that does it for me.
It’s juicier, has more flavour and the boys seem to rate it too. This recipe that I dug out of Tana Ramsay’s Family Kitchen book, really makes the most of the brown meat, with white wine, bacon, tomato and basil creating a divine backdrop.
It’s a peasant-style supper that makes your tummy rumble when you cook it and your lips smack when you eat it.
The boys were grabbing slices of bread to mop up the leftover juices…
Chicken thighs with pasta, bacon and cherry tomatoes
6 chicken thigh fillets
2 tbsp olive oil
140g pancetta cubes or bacon lardons
200ml White wine
300ml chicken stock
250g cherry tomatoes, halved
250g penne pasta
20 basil leaves, torn
Serves 4 children
Prep time: 15 mins
Cook time: 35 mins
1: In a large heavy-bottomed frying pan with a lid, brown the chicken thighs in the olive oil. When they have a good rich colour, add the pancetta and fry until the fat starts to run.
2: Turn up the heat and add the white wine, stirring to remove the crusty residue from the bottom of the pan. When the wine has reduced by a third, add the chicken stock and bring back to the boil.
3: Turn the heat down to a simmer and tip the halved tomatoes into the pan, but don’t stir them in.
4: Put the lid on and simmer gently for 20 mins.
5: Meanwhile, place the pasta in a pan of boiling water and simmer for approx 12 mins. Drain and drizzle with a little olive oil.
6: Just before serving, add the torn basil to the chicken dish and gently stir.
7: Stir on a bed of pasta.
It’s light on the prep involved and pretty cheap on the ingredients front.
A good one for a post-school tea date when you need to whip up something where you can keep one eye on the rabble and one on the pan!