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Ingredients
| 700 g g | Chicken thigh Chicken thigh |
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| fillets | |||
| 150 g g | Onions Onion |
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| 150 g onion, chopped | |||
| 2 cloves claw | Garlics Garlic |
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| 150 g onion, chopped | |||
| 70 g g | Olive oil Olive oil |
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| 1 sheets sheet | Bay Bay |
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| 1 | Cinnamon sticks Cinnamon stick |
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| 200 g g | White wine White wine |
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| 300 g g | Vegetable broth Vegetable broth |
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| 5 small balls small ball | Allspice Allspice |
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| Salt Salt |
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| Pepper Pepper |
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| 0,5 TS TS | Parsley Parsley |
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| 100 g g | Gruyère Gruyère |
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| 500 g g | Penne pasta Penne pasta |
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Penne with braised chicken thigh fillet
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0:40 min
(0)
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.
