Sort ingredients
elisedegrijs
QR Code
Listen
Pdf
Debone skin-on chicken thighs and prepare all the cut aromatics.
Place chicken in a cold pan with olive oil, skin-side down. Slowly render the fat until crispy. Flip, brown the other side, then transfer to a warm oven to finish cooking.
Sauté diced onion in the leftover chicken drippings until translucent.
Lower the heat, add garlic and sun-dried tomatoes, and let them soften into flavourful morsels.
Season with oregano, garlic powder, and onion powder.
Add spinach with a splash of water to deglaze the pan and wilt the greens.
Stir in heavy cream to create a rich sauce.
Cook pasta in heavily salted water, stopping 2 minutes before al dente.
Add pasta to the sauce to finish cooking and soak up the flavour.
Finish with fresh basil and cracked black pepper.
Slice the chicken thighs and top the pasta.