I am excited to share one of Jim’s recipes with you. Everyone thinks I am the cook in the house, but I can tell you Jim can make some amazing plates of food! He does not cook often as he does not have the time but when he cooks it is always delicious! Sadly I did not get to taste this dish as he made it while I was enjoying some sunshine in Key West, Florida. Thankfully for me, he wrote the recipe down to share with all of us!
INGREDIENTS
1 package boneless chicken thighs
3 Tablespoons of canola or vegetable oil
1/2 cup White Zinfindel wine
Salt to taste
Pepper to taste
1 cup plus 3 Tablespoons of flour, divided
2 cups chicken stock
1/2 Tablespoon roasted garlic purée
1/2 pound penne pasta
DIRECTIONS
Place one cup of the flour in a large bowl and coat the chicken thighs in the flour coating all of the chicken.
Heat your oil in a large skillet on medium high heat. When the oil is heated, add the chicken and cook both sides of the chicken until golden brown. Remove chicken to a plate while you make the sauce.
Turn the pan to medium heat, add the 3 tablespoons of flour, salt, pepper and the roasted garlic. Mix well stirring up all of the chicken drippings in the pan. Add the wine and the chicken stock whisking until thick and bubbling. Reduce heat to a simmer. Add the chicken back into the pan and cover. Continue to cook for 40 minutes.
When the chicken is almost done, cook your pasta in boiling salted water until al dante (about ten minutes). Drain.
To serve place the pasta on your plate and top with the chicken and sauce.
Enjoy!
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