Sobrecoxas de frango ensopadas com creme e tomates secos

Ingredientes

• 2 1/2 pounds boneless skinless chicken thighs ((or 6 bone-in))
• Kosher salt
• Freshly ground black peppercorns
• 2-3 tablespoons all-purpose flour
• 3 tablespoons extra-virgin olive oil
• 1 cup finely chopped onion
• 2 tablespoons finely chopped or grated garlic
• 1/2 teaspoon crushed red pepper
• 1 cup dry white wine ( such as pinot grigio)
• 1/2 cup chicken stock or water
• 3/4 cup sun-dried tomatoes ( coarsely chopped (drained well if oil-packed))
• 2 teaspoons chopped fresh thyme (or 1 teaspoon dried)
• 1/4 cup heavy cream
• 1 pound coooked fettuccine or tagliatelle pasta (for serving)
• 1/2 cup freshly grated Parmesan cheese

Modo de preparo

1. 1

   Season the chicken on all sides with 2 teaspoons of the salt and black pepper to taste. Sprinkle enough flour over the chicken on both sides until lightly coated.

2. 2

   Heat the oil over medium-high heat in a 3 or 4-quart deep skillet or saute pan until it begins to shimmer. Add the chicken in 2 batches and sear until golden on both sides, about 5 minutes per side. Remove to a platter.

3. 3

   Add the onion, garlic and red pepper to the pan and cook until softened and fragrant, about 3 minutes. Pour in the wine and let it bubble 5 minutes. Add the stock or water and ½ teaspoon salt. Return the chicken to the pan and add the tomatoes. Put the herb sprigs on top of the chicken.

4. 4

   Cover the pan and turn the heat down to a very low simmer. Cook 20 minutes for boneless chicken and 30-35 minutes for bone-in pieces. The chicken meat should be tender and falling off the bone.

5. 5

   Using two forks, break the chicken in the pan into large chunks. If you cooked bone-in thighs, discard the bones and stir the meat to combine with the pan sauce. Stir in the cream.

6. 6

   Pour the chicken and the pan sauce over the pasta. Sprinkle with the cheese and additional thyme leaves if desired. Toss everything together and enjoy!