Seared Chicken Thighs served over Fregola Pasta and a Warm Tomato Vinaigrette
- Total time
- 50 min
Ingredients
- 4 pieces boneless chicken thighs
- 2 Tablespoons grapeseed oil
- Salt and pepper to season
- 1 cup Fregola pasta
- 1 pint cherry or grape tomatoes
- 1 minced shallot
- 1 clove of fresh garlic
- 1 Tablespoon dijon mustard
- 1 ounce sherry vinegar
- 5 Tablespoons olive oil
- 1 Tablespoon chopped fresh dill
- Salt and pepper to taste
Steps
- 1
Boil the fregola pasta in salt water until al dente. Ratio 2 cups of water to one cup of pasta. Make sure that the water is boiling and it is heavily salted, before dropping in the pasta. Take the fregola pasta out, drain and coat with a tablespoon of olive oil, prevent it from sticking.
- 2
Season the chicken thighs and leave them out at room temperature
- 3
Heat up your skillet, or braiser and drop the grape seed oil to the pan, sear the chicken thighs on both sides until golden brown
- 4
Take the chicken out, add the olive oil, shallots, cook them for about two minutes until translucent, add the chopped garlic, stir for about five seconds.
- 5
Add the sherry vinegar, once the liquid is reduced to half, add the cherry tomatoes and dijon mustard, add salt and pepper to taste, finish with the chopped fresh dill.
- 6
Once consistency is achieved, remove the vinaigrette from the pan.
- 7
Spoon the fregola pasta on the plate, place the chicken thighs on top and coat with the tomato vinaigrette.
Source: thechoppingblock.com·Own this recipe or photo? Request removal