SERVES: 6

Ingredients

• Chicken thighs, skin-on - 6 bone-in
• Salt and black pepper, course - 2 pinches
• Olive oil – 1 TBSP
• Garlic, cut in half – 8 cloves
• Broccoli florets – 2 cups
• Penne pasta, uncooked – 1 ½ cups
• Unbleached flour – 2 TBSP
• Chicken broth – 1 cup
• Dried basil – 1 TSP
• Half and half – ½ cup
• Salt – ½ TSP
• Asiago cheese, grated – 1 cup

Directions

1. Heat oven to 400°F.

2. Cook pasta according to package directions. Drain in a colander and set aside.

3. Heat oil in a large skillet over medium heat. Season the chicken thighs with salt and pepper. Scatter halved garlic cloves in the pan and stir, then add the chicken thighs, skin side down. Sear chicken on both sides until golden brown, about 2-3 minutes per side. Transfer chicken to a 9X13 baking pan.

4. Pour the fat and garlic from the skillet into a cup to cool slightly, then pour the cooled fat through a wire strainer into another cup to remove the garlic. Reserve 1 TBSP of the fat. Sprinkle the garlic, broccoli and cooked penne over the chicken in the baking pan.

5. Remove the skillet from the heat and add the tablespoon of strained fat. Off the heat, sprinkle the flour over the fat in the pan and whisk to mix well. Place over low heat and stir until the flour bubbles. Take off the heat again, and gradually whisk in the broth, making sure the mixture is smooth before adding other ingredients.

6. Add basil and whisk in the half and half and salt. Over medium heat, whisk constantly until the mixture starts to bubble and thicken. Cook briefly, turn off the heat and whisk in the cheese, stirring just until the cheese melts and the sauce is smooth. Pour over the chicken and pasta, covering it completely.

 7. Bake for 30-35 minutes, until the thickest part of the thighs registers 160°F on an instant read thermometer.

8. Serve hot.

Recipe Notes

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