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Ingredients
700 g g | Chicken thigh
Chicken thigh (fillets ) | |
150 g g | Onions
Onion (150 g onion, chopped) | |
2 cloves claw | Garlics
Garlic (150 g onion, chopped) | |
70 g g | Olive oil Olive oil | |
1 sheets sheet | Bay Bay | |
1 | Cinnamon sticks Cinnamon stick | |
200 g g | White wine White wine | |
300 g g | Vegetable broth Vegetable broth | |
5 small balls small ball | Allspice Allspice | |
Salt Salt | ||
Pepper Pepper | ||
0,5 TS TS | Parsley Parsley | |
100 g g | Gruyère Gruyère | |
500 g g | Penne pasta Penne pasta |
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+ Create new shopping listPenne with braised chicken thigh fillet
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Method
- Boil the pasta in salted water according to the preparation instructions.
- Once it is ready, drain and cool with running tab water to stop the cooking.
- mix with some olive oil and leave them aside.
- Season chicken fillets well and place them in a pan with hot olive oil.
- Saute them until browned on both sides.
- Remove from the saucepan and leave them aside for a while.
- Add the onion and the garlic to the pan and saute.
- Once the onion is soft add the chicken fillets.
- Deglaze with wine an let cook until alcohol has evaporated.
- Add the chopped tomato and the herbs.
- Cover the food with the vegetable broth and cook on low heat with the lid closed for 20 minutes.
- Remove from heat, add the precooked pasta and stir for 2 minutes, until all ingredients are mixed and the pasta warm.
- Serve on a plate, decorate with a little chopped parsley and sprinkle with grated gruyere.