I am a sucker for ONE-POT dishes. So many meals require 13 dishes whether that be a pot, pan, measuring cups, food processors, choppers, etc. You spend an hour cooking, so when you finally go to relax and eat, you realize you have about an hour of dishes then! No way!
This dish came together because I had food to make before leaving for vacation. Pasta, chicken thighs, broccoli, mushrooms. Found this glorious recipe and it was delicious, easy to make, and 1 DISH!
- 2 Tbsp olive oil
- 4-6 chicken thigh (you can use either boneless, skinless or bone-in, skin-on – the cooking times may vary)
- salt and black pepper
- 4 cloves of garlic, minced
- 1 1/2 cups of liquid (white wine, chicken broth, beer, etc.)
- 2 2/3 cups dry penne, whole wheat pasta
- 5 cups of fresh broccoli florets
- 2 cups of mushrooms
- garnish with olive oil and parmesan cheese
- Preheat the oven to 400 degrees. In a large oven safe dutch oven, heat the oil over medium high.
- Sprinkle the chicken thighs with salt and pepper and place them in the heated dutch oven skin-side down. Let them cook for 3-4 minutes to crisp the skin. Turn the chicken and cook for an additional 3-4 minutes, adding the garlic after 2 minutes. Move the garlic around so it cooks and becomes fragrant, but does not burn.
- Add the liquid to the hot pot and then place in the oven. Cook for 20 minutes or until internal temp reads 160 degrees.
- Carefully place the hot dutch oven on a burner. Remove the chicken. Leave the liquid and cooked bits. Add 4 cups of water. Bring to a boil. Add the pasta, reduce heat to medium, and let cook for about 6 minutes. Add the broccoli florets. Stir and cover.
- Cook for 3 more minutes until the broccoli is tender but still bright green.
- Garnish with a little more olive oil and sprinkle with parmesan cheese.