- chicken thighs - 8 pieces
- Salt and pepper - To taste
- olive oil - 2 items. spoons
- large bulb - 1 piece
- garlic - 4 teeth
- cans of marinara sauce - 2 pieces (750 g each)
- fresh basil - To taste
- Parmesan cheese - To taste (for sprinkling)
- paste Penne or Rigatoni - 480 Grams
1. Cut the onion into cubes. Grind the garlic. Preheat the oven to 150 degrees. Sprinkle chicken thighs with salt and pepper. Heat the olive oil in a large frying pan over high heat. 2. Quickly fry chicken thighs on both sides until golden brown, about 2 minutes on each side. Put the cooked chicken in a plate. 3. Drain the frying pan, leaving 1 tablespoon of a mixture of fat and oil. Add the onions and garlic in the pan, stir and cook for about 2-3 minutes. 4. Pour marinara sauce and mix. 5. Add chicken thighs to the sauce. Cover and place the pan in the oven for 1 1/2 hours. You can also cook chicken thighs in a slow-cooker. 6. Boil the pasta in accordance with the instructions on the package. Put on each plate 1 chicken thigh, add the pasta and pour over the cooked sauce. Sprinkle with grated Parmesan, decorate with fresh basil leaves and serve immediately. If you serve a dish for young children, separate the chicken meat from the bones.
Servings: 8