In case you hadn’t noticed, I make a lot of chicken dishes. This is partly due to the cost. I find it wonderful to think dark meat is so out of vogue that they just dump it off in bags for around $6.00, and most of the flavor of a chicken is in the darker meats, which leaves me happily trying out new combinations.
This particular recipe like many others I’ve posted here, was born from necessity. Mrs. seat of her Pants had picked up some fresh pasta (Linguine) a few days earlier for something that she had been planning to make, and then forgotten about as deadlines loomed. It was up to me to save those lovely, fresh strands of yumminess!
The big question was… What was I going to make it with?
That particular question answered itself pretty quickly. I had a package of thighs sitting around that were very near going past good. Since I’m not the type to let that happen, I pulled them out as well and then surveyed my supplies with a vague idea that I’d make something with a sauce to toss the little cluckers and the pasta in.
No such luck. It was getting close to payday, meaning that our stock of fresh veggies was depleted, and so was our generally very healthy supply of stocks and other cooking liquids. I was going to have to come up with something else, and I was beginning to hear the sounds of my wife complaining that dinner shouldn’t be served at 9:00pm in the back of my head. (I personally don’t mind eating at 9:00, but Mrs. seat of her Pants has very real reasons to need sustenance at more structured intervals, and I do try to accommodate her.)
Off to the standby, I’ll just roast it off with some nice liquids and serve over pasta!
This is an approximation of the actual ingredients, but the method is the same that I used. I won’t go into how to boil water or cook pasta. Read the directions for whatever type you prefer to use. I would suggest a flat-noodle pasta such as egg noodles or linguine, but that’s just a preference.
- 1 package chicken thighs (8-12 thighs, depending on size)
- 1 very large red onion or 2 medium red onions, sliced
- 1 14.5oz can diced tomatoes, with juices
- 4 cloves garlic, sliced in roughly 1/16? bits
- ¼ cup port wine
- Salt and pepper to taste
- Your pasta of choice, in an amount suitable for the number of people you’re serving.
- Preheat oven to 350°F
- Wash chicken and pat dry. Season liberally with salt and pepper. Brown chicken on all sides in large sauté pan, set aside.
- Layer onions and garlic in bottom of a large, covered baking dish (or one large enough to cover with foil), season well with salt and pepper, layer chicken thighs over the top. Add wine, pour tomatoes over chicken in a single strip down the center of the dish. (Just because it’s pretty.)
- Bake covered on center rack of oven until onions have broken down nearly completely and chicken is cooked through. (about one hour in my oven and with a ceramic dish. It will take longer in a steel dish.)
- Allow to rest, covered, for 10 minutes.
- Season to taste and serve over pasta.
What I would have done differently had I thought of it at the time:
This was wonderful, it really was. The chicken has tons of flavor, is juicy and the juices in the bottom of the dish are very sweet from the onions. In all, it was good, but I think I would have liked it a bit more if I’d had some fresh basil to add, not only to the onions and garlic, but also torn over the top when the dish was served. Perhaps a bit more potent Marsala would have added something as well.
Still, I’m not complaining, and neither did Mrs. seat of her Pants, so I’d call this one a winner.