- 4 Chicken Thighs
- 3 Tablespoons All-Purpose Flour
- 1 teaspoon Kosher Salt
- 0.5 teaspoon Ground Black Pepper
For the Sauce
- 1, chopped Onion
- 1, diced Carrot
- 2 cloves, minced Garlic
- 1 Tablespoon Sweet Paprika Powder
- 1 Tablespoon All-Purpose Flour
- 15 oz can Diced Tomatoes
- 1 teaspoon Kosher Salt
- 1 teaspoon Ground Black Pepper
- 0.3 cup Low Sodium Chicken Stock
- 2 Tablespoons Greek Yogurt
- 8 ounces Tagliatelle Egg Pasta
I wanted to post a recipe featuring chicken thighs. Thighs are very underrated and much cheaper than chicken breasts!
Chicken thighs are also more fatty and tender, which provides more flavor. Though I usually trim off the excess fatty parts.
If you are planning on making a chicken dish with a sauce, give thighs are try!
I highly recommend using organic ingredients.
Prep Your Ingredients
First, prep all of your vegetables. Peel and chop your onion and carrot then peel and mince the garlic.
Next, add your chicken thighs to a cutting board and cut off any excess fatty bits.
No need to wash the chicken as that will just leave germs everywhere and all of the bacteria is cooked off anyways.
Add the chicken thighs to a large bowl along with 3 tbsp of flour, 1 tsp of salt and 1/2 tsp of ground black pepper.
Toss the chicken thighs so that they are coated and seasoned well.
Brown The Chicken
To a large skillet with high sides or a dutch oven, add 1 tbsp of olive oil and heat on medium-high.
Once the skillet is hot, add the chicken thighs and brown for about 2-3 minutes on both sides then move to a plate.
The chicken will not be fully cooked through at this point, only browned.
Sauté The Vegetables
Using the same skillet or pot, add a bit more oil then sauté the chopped onion and diced carrot on medium heat for a couple of minutes.
Next, add the minced garlic and sauté for another minute.
Add the paprika powder and salt, stir and cook for about 30 seconds then add the flour, stir and cook for another minute. The flour acts as a sauce thickener.
Now, it's time to add the diced tomatoes and chicken stock. Stir and and cook on medium heat for a couple of minutes.
Grab a spoon and give the sauce a taste. Adjust the seasoning by adding a bit more salt, if necessary.
Add The Chicken
Grab the plate of chicken thighs and add them to the sauce along with any juices that have accumulated on the plate. Those juices are pure flavor!
Cover the skillet with a lid and allow it to simmer on medium-low heat for about 20 minutes or until the chicken is fully cooked through and the sauce has thickened.
Lastly, turn off the heat and add the greek yogurt to the sauce. Stir to combine and give it a taste to test the seasoning.
Add salt and/or pepper if needed.
Cook The Noodles
While the chicken finishes cooking in the sauce, get a pot of water up to a boil.
Once it is at a rolling boil, add about 2 tsp of salt and stir.
Next, add the noodles and cook according to the package instructions.