A rich, aromatic pan-sauce pasta featuring crispy chicken thighs and velvet-smooth herb cream.
Serves: 2 | Prep time: 10 minutes | Cook time: 30 minutes
Ingredients:
The Chicken & Base
-
2 Chicken thighs (skin-on, bone-in)
-
½ tbsp Garlic powder
-
Salt and black pepper, to taste
-
1 tbsp Olive oil
-
30g Unsalted butter
-
2 Garlic cloves, finely chopped
-
1 small bunch Fresh sage (half crushed with a knife, half kept whole for garnish)
-
60ml (¼ cup) Dry white wine
-
60ml (¼ cup) Chicken stock
The Sauce & Pasta
-
300g Radiatori pasta
-
60ml (¼ cup) Double cream
-
1 small bunch Fresh parsley, chopped
-
Cornflour (optional, for thickening)
-
Parmesan cheese, freshly grated (optional)
Method:
1. Sear the Chicken: Season the chicken thighs generously with salt, pepper, and the garlic powder. Heat the olive oil in a large, oven-proof skillet over medium-high heat. Fry the thighs skin-side down first until the skin is golden and crispy, then flip and sear the other side. Remove from heat (the chicken does not need to be cooked through yet).
2. Build the Aromatics: To the same skillet, add the butter, chopped garlic, and the crushed sage leaves. Sauté over medium heat until the garlic softens and becomes fragrant, being careful not to let it brown.
3. Deglaze and Roast: Pour in the white wine to deglaze the pan, scraping up any browned bits (fond) from the bottom. Simmer until the smell of alcohol dissipated. Stir in the chicken stock, then transfer the entire skillet to a preheated oven at 200°C. Roast until the chicken thighs are cooked through and tender.
4. Boil the Pasta: While the chicken is roasting, bring a large pot of heavily salted water to a boil. Add the Radiatori and cook until al dente.
5. Finish the Sauce: Carefully remove the skillet from the oven and place it back on the stovetop over medium heat. Stir in the double cream and simmer until the sauce reaches a thick, coating consistency. If the sauce is too thin, whisk in a small amount of cornflour slurry.
6. Rest and Combine: Transfer the chicken thighs to a plate to rest. Add the chopped parsley to the sauce. Using a slotted spoon, move the pasta directly from the boiling water into the skillet; the clinging pasta water will help emulsify the sauce into a velvety texture. Toss well to coat.
7. Fry the Garnish & Serve: In a separate small pan, flash-fry the remaining whole sage leaves in a little olive oil until crisp (about 30 seconds). Place the rested chicken thighs back atop the pasta. Garnish with the fried sage and a generous dusting of Parmesan if desired.
