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Here is my riff on the baked chicken with olives thread and the recipes that followed in that post

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Joined: Dec 11, 2005


Posted to Thread #29582 at 3:37 pm on Apr 23, 2017

Because I had marinated olives in garlic and peppers left over from an Easter guest, and left over white wine, I combined the following recipe into this.

I mixed Trader Joe's 21 Seasoning Salute, and Penzey's The Now Curry powder to rub all over skin-on, bone-in chicken legs, thighs, and wings. Put it is a zip lock bag and refrigerated overnight.. Browned well the next day, then continued with this recipe, adding the white wine after the onion and garlic sauté, and placing the olives, and saved and frozen Parmesan rinds in between the chicken pieces. It was awesome served over Conchiglie pasta!

Penne with Chicken Thighs, from Pioneer Woman

Prep: 15 Minutes Level: Easy
Cook: 90 Minutes Serves: 8

8 whole Chicken Thighs, Bone-in, Skin-on (I used 4 legs, 4 thighs, and 6 wings)
Salt And Pepper
2 Tablespoons Olive Oil
1 whole Large Onion, Diced
4 cloves Garlic, Minced
2 jars (24 Ounces Each) Marinara Sauce (I used the wine and a little water to one jar of sauce, and added one cup of my homemade tomato sauce)
Fresh Basil, To Taste
Parmesan Cheese, For Sprinkling (or rinds)
16 ounces, weight Penne Or Rigatoni

Preheat oven to 300 degrees.

Sprinkle chicken thighs with salt and pepper. Heat olive oil in a large skillet or dutch oven over medium-high heat. Brown chicken thighs quickly on both sides until golden brown, about 2 minutes per side. Remove to a separate plate.

Pour off all but 1 tablespoon grease/oil. Add onions and garlic to pan and stir around to cook, about 2 to 3 minutes. Pour in marinara sauce and stir to heat. Add chicken thighs back into the sauce. Cover and place pan in the oven for 1 1/2 hours. (You may also simmer on the stovetop on the lowest heat possible.)

Cook the pasta according to package instructions Serve 1 chicken thigh with sauce over pasta, adding more marinara if needed. Sprinkle with Parmesan and serve

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