#shorts #winesauce #pasta
Chicken With The Pasta
Ingredients:
1/2 Bottle Cabernet Sauvignon
1 qt Chicken Stock (low sodium)
2 Chicken Bouillon Cubes (Knorr brand)
4-6 Chicken Leg Quarters
20 oz Cream Of Chicken (Condensed Soup)
1 Sweet Onion (diced)
4 Garlic Cloves (minced)
1-2 Lbs of Spaghetti (Thin)
2 Tbsp Olive Oil
2 Tbsp Italian Seasoning
1 Sprig Fresh Thyme
Fresh Parsley (chopped)
Fresh Basil (chiffonade)
Parmesan Cheese
Salt and Pepper
*In a large bowl add chicken, olive oil, salt, pepper, and Italian seasoning. Mix until chicken is evenly covered with the seasoning.
*In a large cast iron skillet on medium heat, add olive oil then sear chicken till gold and brown for about 3 minutes a side. Place chicken in a large oven safe pot with a lid and set aside.
*In the same cast iron skillet on medium/low heat, add onions, garlic, a little salt, and pepper. Sauté till translucent. Deglaze with 1/2 a bottle of red wine.
*Next add cream of chicken soup and chicken bouillon cubes then mix until incorporated into the sauce. Add all of the sauce to the oven safe pot with the chicken.
*Add 1 qt of low sodium chicken stock making sure the chicken is completely covered. Next add a large sprig of thyme, stir until stock and wine are incorporated. Cover and braise in the oven set to 350 degrees Fahrenheit for 1-1.5 hours. (Once the chicken is just falling off the bone it’s done)
*Boil pasta to the instructions on the package making sure to salt the pasta water.
*Once chicken is done, taste the broth and adjust the seasoning to your taste.
NOTE: Sauce should be thin. If the sauce is too thin optionally add some sauce to a medium sauce pan and simmer. Thicken with a cornstarch slurry very slightly. (1 Tbsp corn starch 2 Tbsp cold water)
*Once pasta is cooked and drained, add some sauce to the pasta and toss.
*Plate the pasta with some pulled chicken on top, followed by a ladle of sauce, fresh parsley, basil, cracked black pepper, and parmesan cheese.
Enjoy!
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