Rigatoni with Chicken Thighs
- 1 package rigatoni (or your favorite pasta)
- Olive oil, as needed
- 8 boneless, skinless chicken thighs, cut into small pieces
- 3 cloves garlic, minced
- 1 small to medium-sized onion, chopped
- 1 cup chicken broth (or white wine)
- Two 15-ounce cans crushed tomatoes
- Freshly ground black pepper
- Pinch sugar
- Fresh basil, as needed
- Grated Parmesan, for topping
Bring a pot of lightly salted water to a boil and put the rigatoni into it. Cook until al dente (tender firm).
Heat a large skillet until very hot and then generously drizzle in some olive oil. Swirl to coat the skillet, and then add half of the cut-up chicken pieces, spreading them out as you put them in. NOTE: Do not begin stirring the chicken immediately as you want to get them nice and brown. After a minute or two, flip over the chicken with a spatula and let brown on the other side. Remove to a plate and set aside. Repeat with the second half of the chicken pieces.
Add a tablespoon or so of olive oil, if needed, into the hot skillet and throw in the garlic and chopped onions and give them a stir. Now add the chicken broth (or wine), whisking to deglaze the bottom of the skillet. Cook until the liquid reduces by half. Add the crushed tomatoes and stir to combine. Add salt and pepper to taste and a pinch of sugar. Reduce the heat and simmer for 15 minutes.
Add the chicken (and don't forget all of those yummy chicken juices on the plate) to the tomato/onion mixture and continue simmering for another 15 minutes. Toward the end of the cooking process, chop up your fresh basil and add it to the sauce, stirring to combine.
Recipe courtesy Ree Drummond