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Chicken thigh, chive butter tagliatelle, basil and garlic candied cherry tomatoes

Vegetables and Fruits, Poultry

Tender chicken meat, with fresh tomato pasta.


Recipe for 4 persons


8 Unit(s)
Boneless chicken thigh


200 Gr
150 Gr
0.25 Bunch(es)

Tomato sauce

1 Tray(s)
Cherry tomatoes
3 Clove(s)
1 Sprig(s)
100 Ml
Olive oil
1 Tsp
1 Oz
White wine

Candied garlic

2 Head(s)
  • Vegetable oil
  • Salt and pepper

Preparation time: 30.00 min

Preheat your Oven at 400.00 °F

  • Prep

    Finely chop the chive and put aside in the fridge

  • Chicken

    Season the chicken pieces with salt.

    In a hot pan with some oil, sear the chicken on each side. 
    Put them on a baking tray, season with pepper.

    Cook in the oven for 7 to 10 minutes before serving

  • Pasta

    Cook the pasta in a large pot of salted water for 5 to 8 minutes. Drain and put aside.

    Before serving, put the pasta in a large pan with a bit of butter, oilve oil and the chive.

    In a pot, warm the oil and cook the whole garlic (don't peel it).

    Add the tomatoes and the sugar, roll them in the pan for 30 sec; add the wine.

    Cover your pot and put in the oven for 5 minutes. Remove the lid and cook for anoter 10 minutes.

    Remove from the oven and remove the thyme.
    Cut the garlc and crush it to get the pulp.

    Put everything in a blender and put aside at low heat

  • Candied garlic

    Wrap the garlic in aluminium foil, pour a dash of olive oil and season with salt and pepper. Cook in the oven for 35 minutes. Make sure it's cook (using the tip of a knife, you should easily go threw it). It's suppose to be almost mash garlic.

  • Dressing your plates

    Start with some pasta, then add some chicken on top and a spoon of tomato sauce.

    Add some garlic and chopped chive.

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