Frango com limão e alho com macarrão

Ingredientes

• 8 chicken thighs, (bone-in, skin on)
• 1/2 cup all-purpose flour, (or gluten-free flour blend)
• 1 tsp sea salt
• 1/2 tsp pepper
• 2 medium onions, (red or white)
• 6 - 8 cloves garlic
• 1/2 tsp dried chili flakes
• 1/2 cup lemon juice
• 1 medium lemon (sliced)
• 1 1/2 cups chicken stock
• 400 grams dried pasta, (gluten-free if necessary)
• 2 tablespoons butter
• 1/4 - 1/2 cup fresh basil, (or parsley or herbs of your choice)

Modo de preparo

1. 1

   Preheat oven to 350°F.

2. 2

   Heat an ovenproof skillet on stove top. When hot, add a high-heat tolerant oil like avocado oil or grapeseed to the skillet.

3. 3

   Pat the chicken thighs dry with a paper towel. Mix flour, salt and pepper in a bowl and dredge the chicken pieces in it.

4. 4

   When the oil in the pan is rippling, carefully add the chicken, skin side down. Shake the pan gently to prevent sticking.

5. 5

   Brown on one side for 5-6 minutes, then turn and brown on the other. Remove from the skillet and set aside.

6. 6

   Meanwhile, slice the onions very thinly and mince the garlic. Slice a lemon and measure the lemon juice and the chicken stock.

7. 7

   Add onions to the hot skillet and cook until limp and transparent but not browned. Add the minced garlic and cook 1 minute more. Add the crushed red pepper, lemon juice and chicken stock. Bring to a simmer, put chicken thighs back in on top of the onions and garlic, cover the skillet tightly (use foil if you don't have a lid) and place it in the oven.

8. 8

   Bake for 20 minutes. Uncover and bake 15 minutes more.

9. 9

   Meanwhile, heat a large pot of generously salted water. Once it boils, cook the pasta according to package directions. Drain, toss with butter and fresh herbs. Mound the pasta in center of a plate or shallow bowl, place one or two thighs on top and spoon the lemon garlic sauce over all. Garnish with more fresh herbs and serve.