Today’s blog comes from Sharon, Brisbane, Australia.
This recipe is very simple but delicious – cook the thigh fillets whole and shred at the end, they come out soft and silky – I found this recipe in a magazine when I was in Melbourne last weekend and have made it twice already.
Rosa’s Spaghettini with Braised Chicken, Tomato and Rosemary Sauce
1/3 cup extra-virgin olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
6 skinless chicken thighs
14 oz can tomato purée
6 oz chicken stock
1 rosemary sprig
1 fresh bay leaf
1 lb spaghettini
To serve: finely grated Parmigiano-Reggiano
Heat half the olive oil in a large saucepan over low heat, add onion and garlic and stir occasionally until translucent (5-7 minutes). Heat remaining oil in a large frying pan over medium-high heat, add chicken, season to taste and cook, turning once, until browned (4-5 minutes). Add to onion mixture, then add tomato purée, 4 oz stock, rosemary and bay leaf. Reduce heat to low-medium and simmer until tender (1-1½ hours), adding more stock if sauce gets too thick. Set aside to cool slightly, then coarsely shred chicken and return to sauce, season to taste and keep warm.
Cook spaghettini in a large saucepan of boiling salted water until al dente, drain well, return to saucepan, add sauce, season to taste, toss to combine and serve hot scattered with grated parmesan.
This recipe is from the March 2013 issue of Australian Gourmet Traveller. I have adapted it to US mesurements.