Well hello, weeknight beauty. (beast sold separately)
This’n right here is about to blow you down. It’s exactly what you need for that bumper crop of tomatoes at the end of summer. Or if you want to purchase a pint of cherry tomatoes at the store and call it samesies, I won’t tell a soul.
It’s so good! It’s so good.
Because the thing is, we’re sliding back into a school-night rhythm, and chicken’s the game. Marinated chicken in garlic, lemon and herbs, to be exact. Pinch of crushed red pepper for the soul.
You get those thighs in (you’ve converted to thighs, right? TRUST IT.) and let them snuggle in that marinade as long as you can. All day, one hour, overnight – anything goes.
Then we violently dump it all into a skillet and sear the crud out of it. Both sides, seven minutes.
Let the chicken rest and cook your tomatoes, corn and pasta in some chicken stock for under ten minutes, and you’re set. Setsies. SAYET. Here’s the video.
I meaaaaaan.
Garnish with basil and parmesan, if you have it in ya.
The tomatoes cook down and yield a richness and depth like nothing else. The corn adds that pop of sweet that’s so delightful this time of year. And the pasta is because we like life happiness.
Natch.
It’s truly simple enough for any night, rich enough for that pleasureful eating, and nutritious to boot. (I never say “to boot.” what did we think? Never mind.)
Ya gotta!
Add this to your rotation, if ya know what’s good for ya.
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Ingredients
- 4 Tbs. Extra-virgin olive oil
- 2 cloves garlic, grated
- 3 Tbs. Minced herbs (parsley and mint is what I used)
- One lemon, zested and juiced
- Pinch of salt
- A crack of black pepper
- 1/2 tsp crushed red pepper
- 5 chicken thighs (boneless, skinless), excess fat trimmed
- 1 pinto cherry or grape tomatoes, halved
- 3 ears corn, shucked and sliced
- 2 cups chicken stock
- 2 cups spiral pasta (anything works here. I used cellentani)
- Parmesan and basil, for garnish
Instructions
- In a medium bowl, combine the oil, grated garlic, minced herbs, lemon zest, juice, salt and pepper and a pinch of crushed red pepper. Whisk to combine.
- Add the chicken thighs and gently stir into the marinade. Let this sit as long as you can. An hour up to overnight in the fridge is just fine.
- Prep your tomatoes and corn while the chicken marinates.
- In a wide skillet over medium heat, add the chicken thighs (and the marinade) in a single layer. Let this sear for seven minutes on one side. Flip and sear another seven minutes. Remove the chicken from the pan to rest while we cook everything else.
- To the pan, add a splash of water to loosen the browned bits on the bottom. This is all flavor! Add the tomatoes and corn to the skillet, along with two cups chicken stock. Add the spiral pasta to the pan and let this simmer for about eight minutes. Cover with the lid and check in two-minute intervals until the pasta is al dente.
- Add the chicken back to the pan and nestle it all in. Of the heat, garnish with parmesan cheese and basil, if you so desire!
- Serves four.
Stunner! Get in that.
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