This is the perfect Sunday dinner for the family. With chicken thighs or cut-up chicken pieces, slowly braise chicken and onions in butter until tender and serve over pasta. It creates a luscious sauce loved by kids and adults alike.
Prep Time 15minutes
Cook Time 1hour
Total Time 1hour15minutes
Author Homemade Italian Cooking with Cara
10organic bone-in chicken thighs
2medium sweet onionsthinly sliced
1stick salted butter
saltpepper, red pepper flakes to taste
2tablespoonsfresh parsleyminced (optional)
1 - 1 1/2cupswater
1lb.mostacciolicooked a la dente
Melt ½ stick of butter in a large skillet on the stove. Place chicken thighs skin-side down and cook over medium high heat until the skin is crisp.
Remove the chicken. Melt the remaining butter in the pan. Add the sliced onions, salt, pepper and red pepper flakes to taste and cook until the onions are soft, about 5 minutes.
Return the chicken to the pan, skin-side up, and cook over medium heat until the chicken juices run clear.
Add 1/2 cup water and let cook for about 5-7 minutes to reduce the liquid. Be sure not to cover the crispy skin with water/sauce. The skin should remain above water, and the liquid should braise the meat.
Add one more ½ cup of water, cover and cook for 5 - 7 minutes.
Add parsley (optional) and more water if needed, cover and cook another 20 minutes until chicken is done. Note that the liquid content will vary depending on how much water is in the onions. The sauce should start to thicken as it reduces. Slowing adding a little water a time keeps it from getting dry, and produces enough sauce for the pasta.
Remove chicken thighs to a platter.
Add the mostaccioli to the skillet with the butter/onion sauce and toss well to coat. Mix in the parmesan cheese.