Chicken thigh, chive butter tagliatelle, basil and garlic candied cherry tomatoes
Vegetables and Fruits, Poultry
Tender chicken meat, with fresh tomato pasta.
IngredientsRecipe for 4 persons
- Vegetable oil
- Salt and pepper
Preparation time: 30.00 min
Preheat your Oven at 400.00 °F
Finely chop the chive and put aside in the fridge
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
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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