Sun Dried Tomato and Artichoke Pasta with Crispy Chicken Thighs
Oven safe skillet
Food processor, blender or immersion blender
1poundpasta of choice
Sundried Tomato Vinaigrette
½cupoil packed sun dried tomatoes
3tbspfresh lemon juice
2wholeshallots, peeled and cut in half
3 clovesgarlic cloves, peeled
½cupolive oilI usually use light tasting
4-6wholechicken thighs, bone in skin oncan use chicken breasts, or boneless skinless chicken
oregano, to taste
salt, to taste
1 poundfrozen artichoke heartscan also used marinated jarred artichoke hearts
½cupsun dried tomatoes, in oil
½cupchicken brothor white wine
3ozpine nuts, toasted
Prepare Chicken and Boil Pasta
Preheat oven to 425. Pat chicken thighs dry and place on a cutting board. Sprinkle liberally with salt and oregano on both sides. Let rest for at least 10 minutes. If resting for longer than 1 hour, cover and return to the fridge.
Cook pasta in salted water according to directions. Drain and set aside.
Prepare Crispy Chicken Skillet
Heat oil in pan over medium high heat. Place chicken skin skid down and fry for 5 minutes or until crispy. Flip and fry another 5 minutes. Remove from pan.
Place artichokes, sun dried tomatoes, and onion in the pan. Stir to coat and disperse. Add chicken stock or broth.
Return chicken to the pan, skin side up, and nestle among vegetables. Bake for 25-30 minutes or until chicken reaches an internal temperature of 165.
Make Sundried Tomato Vinaigrette
While the chicken is baking... In a food processor or blender, pulse sun dried tomatoes, lemon juice, shallots, garlic, Dijon mustard, olive oil, oregano and salt until creamy. Toss with cooked pasta.
Plate pasta with one chicken thigh, vegetables and sauce from pan. Top with toasted pin nuts and serve.