Fontina Alfredo with Herb Chicken Over Penne Pasta
Sorry there are no step-by-step instructions on this, since I was just winging it. But next time I make it, I'll be sure to include step-by-steps for this one!
Fontina Alfredo Penne Pasta with Herbed Chicken Thighs
·
Ingredients
a.
Protein
i.
6 bone-in, skin-on chicken thighs
b.
Veggies
i.
4 cloves garlic
ii.
2 tablespoon shallots
c.
Spices
i.
1 teaspoon paprika
ii.
1 teaspoon dried thyme
iii.
1 teaspoon dried sage
iv.
1 teaspoon dried rosemary
v.
Salt to taste
vi.
Pepper to taste
d.
Oils and Others
i.
2 tablespoon of rendered duck fat (okay to
substitute with olive oil—healthier)
Directions
1.
Preheat oven to 400°F
2.
Heat olive oil (or fat) in a large pan
3.
Rub salt and pepper on the chicken thighs
4.
Add chicken skin up on the pan, sprinkle all the
spices on top
5.
Cook for about 5 minutes
6.
Flip the chicken thighs and cook for five more
minutes. The skin should be brown and crunchy.
7.
Oven should have been preheated by now. Take the
chicken out of the pan and put it in an oven pan. Put the thighs in the oven
and set timer for 15 minutes.
8.
While the oven is going on, the remainder liquid
should have been in the sauté pan. Sauté shallots and garlic on there until
they are slightly brown.
9.
Add milk and cream and bring to slight boil
10.
Lower heat and simmer for about 5 minutes
11.
Remove the pan from the stove, and put the
contents in a large bowl. Whisk the bowl until the fat emulsifies
12.
Take chicken out, serve with pasta of choice
with sauce over it
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