Ingredients

  • 1 tbsp. extra-virgin olive oil
  • 2 lb. bone-in skin-on chicken thighs
  • kosher salt
  • Freshly ground black pepper
  • 40 garlic cloves, peeled
  • 1 c. dry white wine
  • 1 1/2 c. low-sodium chicken broth
  • 2 tbsp. unsalted butter
  • 1/4 c. heavy cream
  • 12 oz. penne
  • 1/4 c. chopped parsley

Total Time: 0:40

Prep Time: 0:20

Servings: 4

Procedure

  • In a large skillet over medium-high heat, warm oil. Dry chicken thighs with paper towels and season with salt and pepper. Sear chicken skin side down until brown, 5 minutes. Flip over and cook for 1 minute more, then transfer to a plate skin side up.
  • Add garlic and cook for 5 minutes over medium heat. Stir in wine and broth, using a wooden spoon to scrape up the brown bits. Season with salt and pepper and add chicken, skin side up. Bring to a boil and simmer on low until chicken is cooked through and sauce is thickened, 20 minutes. Stir in butter and heavy cream.
  • Meanwhile, in a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain, reserving 1/2 cup pasta water.
  • Transfer penne, pasta water, and parsley into the pan and mix well. Add chicken and serve immediately.