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Cover - Marry Me Chicken

Marry Me Chicken

60 mins
922 cals per serving
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Donal's Notes

They say if you make this dish, the person you’re serving it to will absolutely want to marry you! Try it!

Ingredients

boneless, skinless chicken thighs
boneless, skinless chicken thighs
plain flour
plain flour
olive oil
olive oil
butter
butter
garlic cloves
garlic cloves
tomato puree
tomato puree
mixed herbs
mixed herbs
chilli flakes
chilli flakes
chicken stock
chicken stock
double cream
double cream
Parmesan cheese
Parmesan cheese
sun-dried tomatoes
sun-dried tomatoes
fresh basil
fresh basil
fresh egg tagliatelle
fresh egg tagliatelle
sea salt
sea salt
ground black pepper
ground black pepper

Equipment

Tongs
Tongs
Large shallow casserole
Large shallow casserole
Chopping board
Chopping board
Knife
Knife
Measuring jug
Measuring jug
Wooden spoon
Wooden spoon
Large pot
Large pot
Colander
Colander
Oven dish
Oven dish

Method

1

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.

2

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.

3

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.

4

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.

5

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.

6

Serve with the cooked tagliatelle.

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