A few weeks ago I received an email from a good friend telling me that Ree Drummond was coming to Omaha in November for a book signing and asking if I would be interested in going. My response: absolutely. I am so excited! I love her blog, Food Network show and cookbook.
As soon as I found out about the signing, I jumped on Amazon and pre-ordered her new cookbook The Pioneer Woman Cooks: A Year of Holidays.
Every one of her recipes I have tried has been a huge, delicious success. I love the ease of her recipes and her hilarious way of presenting them. This penne with chicken thighs was easy to throw together and really yummy. I usually like to make homemade spaghetti sauce but to make this recipe simple, jarred sauce is used but onion, garlic and fresh basil are added to make taste fresh and almost homemade.
With the addition of Hannah to our family, this will certainly become a new favorite and go to for hectic nights (which I’m sure will be every night for the foreseeable future).
- 8 chicken thighs, bone-in, skin-on
- Salt and pepper
- 2 Tbsp. olive oil
- 1 whole large onion, diced
- 4 cloves garlic, minced
- 2 jars (24 ounces each) marinara sauce
- Fresh basil, to taste
- Parmesan cheese
- 16 ounces penne or rigatoni
- Preheat oven to 300 degrees.
- Season the chicken thighs with salt and pepper. In a large skillet or dutch oven, heat olive oil over medium-high heat. Sear chicken thighs quickly on both sides until golden brown, about 2 minutes per side. Remove from skillet.
- Pour off all but 1 tablespoon of the oil. Add onions and garlic to pan and cook, about 2 to 3 minutes. Add marinara sauce and stir to heat. Place chicken thighs back into the skillet. Cover and put pan in the oven for 1 1/2 hours.
- During the last few minutes of cooking, boil the pasta according to package instructions. Spoon out pasta then top with 1 chicken thigh and marinara sauce. Sprinkle with Parmesan and serve.