Fast Food Friday - One Pot Garlic Chicken Thighs with Broccoli

• Meat

  • 4 Chicken thighs, skin on bone in

• Produce

  • 5 cups Broccoli florets, fresh
  • 4 cloves Garlic

• Pasta & Grains

  • 2 2/3 cups Penne pasta, dry

• Baking & Spices

  • 1 Kosher salt and cracked black pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1 Garnish with a little more olive oil and parmesan cheese if desired

• Other

  • 1½ cups liquid (white wine, chicken broth, beer, etc - see notes

Found on sugardishme.com

Description

Ingredients

• 2 tablespoons olive oil
• 4 - 6 chicken thighs (bone-in, skin-on)
• kosher salt and cracked black pepper to taste
• 4 cloves garlic, minced
• 1½ cups liquid (white wine, chicken broth, beer, etc - see notes)
• 2⅔ cups dry penne pasta (approximately ⅔ cup per person)
• 5 cups fresh broccoli florets
• garnish with a little more olive oil and Parmesan cheese if desired

Directions

• Preheat the oven to 400°F. In a large OVEN SAFE Dutch oven, heat the oil over medium high.
• Sprinkle the chicken thighs liberally with salt and pepper and place them in the heated Dutch oven skin-side-down. Let them cook for 3-4 minutes. You want to crisp the skin. Turn the chicken and cook for 3-4 more minutes, adding the garlic after 2 mins. Move the garlic around so it cooks and becomes fragrant but DOES NOT burn.
• Add the liquid to the hot pot and then place it in the oven. Cook for 20 mins or until the internal temperature of the chicken reads 160°F.
• CAREFULLY place the hot dutch oven on a burner. Remove the chicken. Leave the liquid and cooked bits. Add 4 cups of water. Bring it to a boil. Add the pasta, reduce the heat to medium, and let it cook for about 6 minutes. Then add the broccoli florets. Stir and cover.
• Cook for 3 more minutes or until the broccoli is tender but still bright green and the pasta is al dente.
• Garnish with a little more olive oil and a sprinkle of Parmesan cheese if desired.