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They say if you make this dish, the person you’re serving it to will absolutely want to marry you! Try it!
Season the chicken thighs generously. Add the flour with some seasoning to a shallow bowl and coat the chicken thighs, shaking off any excess. Set aside on a plate.
Heat the oil in a large shallow casserole pan over a medium high heat. Once hot, reduce the heat to medium and add the butter. As soon as it melts, add the chicken thighs and cook until golden on one side for about 5 minutes. Flip the chicken and cook on the other side until golden for a further 5 minutes. You may need to do this in batches, using more oil. Set aside on a plate.
Reduce the heat to low, add the garlic and cook until fragrant for 1 to 2 minutes, stirring regularly. Add the tomato puree, allowing to cook for a further 2 minutes. Add the mixed herbs and chilli flakes to your personal taste. Bring the heat back up to medium, add the stock, and return the chicken to the pan. Place the lid on the pan and bring to a simmer. Cook for 20 minutes until the chicken is cooked through and tender.
Meanwhile, bring a pot of heavily salted water to the boil and cook the pasta for the time indicated on the packaging. Drain in a colander and set aside until needed.
Add the cream and stir through, until it thickens slightly, for about 3 minutes. Stir in the Parmesan, the semi dried tomatoes and seasoning of salt & pepper. Remove from the heat and scatter basil on top.
Serve with the cooked tagliatelle.
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