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Braised Chicken Bucatini with Artichokes

Braised Chicken Bucatini


Description

Slow-cooked chicken thighs in a bright sauce flavored with pancetta, fresh thyme, and marinated artichoke hearts is served with pasta for a hearty, comforting dinner.


Ingredients

Scale
  • 4 ounces diced pancetta
  • 4 chicken thighs, seasoned with kosher salt
  • 1/2 medium yellow onion, diced
  • 3 cloves of garlic, minced
  • 2 tablespoons tomato paste
  • 1 (14.5-ounce) can diced tomatoes
  • 1 cup chicken stock
  • 5 sprigs thyme
  • Salt, to taste
  • 10-ounce jar marinated artichoke hearts, drained
  • 8 ounces bucatini

Instructions

  1.  Cook the pancetta in a large pan over medium heat until it starts to render its fat. Push the pancetta to the edges of the pan leaving a space in the middle. Increase the heat to medium high and place the chicken thighs skin-side down in the pan with the pancetta and cook until the skin is golden brown. Transfer the chicken to a cutting board.
  2. Add the onion to the pan and cook it until it starts to release its moisture. You may need to lower the heat to medium to prevent the onions from browning too fast. Add the garlic and cook for another minute or so. Add the tomato paste and stir until it thins and coats the onions and garlic. Add the diced tomatoes and the chicken stock into the pan and raise the heat to medium high until the stock is simmering. Scrape up any browned bits off the bottom of the pan with a spatula. Add the thyme sprigs and chicken, skin-side down, in the stock. Place a lid on the pan slightly offset so some steam can escape. Maintain a simmer and let the chicken braise for 30 minutes.
  3. After the chicken has cooked for 15-20 minutes, bring a separate pot of water to a boil. Boil the pasta according to package directions (about 7-8 minutes for bucatini). Drain the pasta.
  4. Check that the chicken is cooked through (internal temperature should be 165 degrees) and remove it from the pan. Discard the thyme stems, taste the sauce and add more salt if needed. Add the artichoke hearts and gently stir them into the sauce to warm them up. Add the cooked pasta and toss lightly to coat it in the sauce. Serve the pasta with the chicken.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Dinner
  • Method: Braise
  • Cuisine: American

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 804
  • Sugar: 11.1g
  • Sodium: 612.2mg
  • Fat: 37g
  • Saturated Fat: 10.1g
  • Unsaturated Fat: 22.9g
  • Trans Fat: 0.2g
  • Carbohydrates: 64.1g
  • Fiber: 7.5g
  • Protein: 53.7g
  • Cholesterol: 217.6mg

Keywords: braised chicken thighs, chicken with bucatini