Dinner

Pan-Roasted Chicken Thighs with Tomato Ragù & Pappardelle

Name: Pan-Roasted Chicken Thighs with Tomato Ragù & Pappardelle
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 2 servings
Ingredients: 4 bone-in, skin-on chicken thighs (about 8 oz each); 1 tsp sea salt; 0.5 tsp black pepper; 2 tbsp olive oil; 1 medium onion, diced; 4 garlic cloves, minced; 0.5 cup dry red wine; 1 can (28 oz) crushed San Marzano tomatoes; 2 sprigs fresh rosemary; 1 bay leaf; 0.25 cup fresh basil leaves; 10 oz fresh pappardelle pasta (or 6 oz dried); 1 tbsp unsalted butter; Parmigiano-Reggiano for serving

Chicken thighs seared until the skin shatters, then braised low and slow in a deep tomato sauce infused with garlic, rosemary, and a splash of wine. Served over hand-torn pappardelle. This is the confident home cook's Sunday dinner—one pot, big flavour, genuine technique.

1832cal 96gprotein 141gcarbs 95gfat 15min prep 55min cook 2serves

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