• About
  • Disclosure
    • Privacy Policy
  • Press
  • Work With Me
  • Food Writing
    • Brands
    • Editorial
  • Recipe Index
  • In my kitchen
  • Contact Me

Feeding Boys & a FireFighter

Recipes & tips for filling bottomless pits

  • Home
  • Breakfast
  • Lunch
    • Packed lunch
    • Soup
  • Dinner
    • One Pot
    • Quick
    • Meat
    • Fish
    • Vegetarian
    • Pasta
    • Sides
  • Sweet
    • Desserts
    • Bakes
    • Drinks
  • Preserves
  • Win
  • Review
    • Book review
    • Interviews
    • Product reviews
    • Restaurant review

I love a bit of thigh

July 16, 2010 by Katie Bryson

When it comes to chicken I used to be a breast girl, but now it’s thigh that does it for me.

It’s juicier, has more flavour and the boys seem to rate it too. This recipe that I dug out of Tana Ramsay’s Family Kitchen book, really makes the most of the brown meat, with white wine, bacon, tomato and basil creating a divine backdrop.

It’s a peasant-style supper that makes your tummy rumble when you cook it and your lips smack when you eat it.

The boys were grabbing slices of bread to mop up the leftover juices…

Chicken thighs with pasta, bacon and cherry tomatoes

Ingredients
6 chicken thigh fillets
2 tbsp olive oil
140g pancetta cubes or bacon lardons
200ml White wine
300ml chicken stock
250g cherry tomatoes, halved
250g penne pasta
20 basil leaves, torn

Serves 4 children
Prep time: 15 mins
Cook time: 35 mins

1: In a large heavy-bottomed frying pan with a lid, brown the chicken thighs in the olive oil. When they have a good rich colour, add the pancetta and fry until the fat starts to run.

2: Turn up the heat and add the white wine, stirring to remove the crusty residue from the bottom of the pan. When the wine has reduced by a third, add the chicken stock and bring back to the boil.

3: Turn the heat down to a simmer and tip the halved tomatoes into the pan, but don’t stir them in.

4: Put the lid on and simmer gently for 20 mins.

5: Meanwhile, place the pasta in a pan of boiling water and simmer for approx 12 mins. Drain and drizzle with a little olive oil.

6: Just before serving, add the torn basil to the chicken dish and gently stir.

7: Stir on a bed of pasta.

It’s light on the prep involved and pretty cheap on the ingredients front.

A good one for a post-school tea date when you need to whip up something where you can keep one eye on the rabble and one on the pan!

Filed Under: Meat, One Pot, Pasta Tagged With: chicken thighs, tana ramsay

« Probably one of the tastiest macaroni cheese recipes EVER!
Cake and friendship »

Comments

  1. Michelle says

    July 17, 2010 at 2:57 pm

    I agree with you about the chicken thighs being very tasty. I have a great Japanese recipe where you marinade the meat in soy sauce and garlic, then coat in a mixture of flour and cornflour and deep fry before scoffing the lot with salad leaves and sweet chilli sauce. Next time I make it, I’ll try to remember to take pictures.

    • rhwfoodie says

      July 17, 2010 at 3:30 pm

      That sounds lush Michelle – will have to add that to the list. Soy sauce is such a marvel.

About Katie

I’m Katie Bryson – Freelance Food Writer, wife of a strapping vegetarian and mum of two boisterous boys – keeping them all fuelled and trying to stay sane is a daily challenge so I thought I’d share my experiences. Read More...

  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter
  • YouTube

I’m Looking for…

Receive new posts + exclusive news by email

Pinterest Food Awards

Jam Masterclass for Total Beginners

Jam Masterclass for Total Beginners
The Feeding Boys kitchen helpers

Tips for cooking with kids

my foodgawker gallery
Foodies100 Index of UK Food Blogs
Foodies100
I'm a Netmums Influencer

Connect with me

  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter
  • YouTube

cookingkt

This is a giant @reesesuk birthday cake for my gia This is a giant @reesesuk birthday cake for my giant 15 year old son Arlo… pretty bloody pleased with myself!!!! Many thanks to @thebakingexplorer for a fabulous recipe… 🎂🥳🎉🎁🎈🎊 Now it’s time to celebrate!!!!!!
Bank holiday weekend complete. #fishnchips #jackru Bank holiday weekend complete. #fishnchips #jackrussellterrier #whitleybay
Just what I needed this morning… it doesn’t ma Just what I needed this morning… it doesn’t matter what shizzle is going on in my life, the beach is always there to soothe me. #whitleybaybeach #upwiththelarks #seatherapy🌊
Feta-stuffed peppers with colourful couscous from Feta-stuffed peppers with colourful couscous from the latest @slimmingworld magazine…. Smells amazing!!!! #slimmingworlduk #slimmingworldfood
Beautiful little book the audience were all given Beautiful little book the audience were all given at last night’s performance of #Here from @curious.monkey_ at @northern_stage. Such a powerful performance from the talented cast bringing together individual stories of what it means to seek sanctuary in the North East, the friendships that are forged and the spark of hope that refuses to be snuffed out. With the plight of refugees so visible right now,  the timing of this performance was impeccable. #RefugeesWelcome #togetherwithrefugees🧡 #StoryCollectors
Follow on Instagram

Receive new posts by email

  • About
  • Disclosure
    • Privacy Policy
  • Press
  • Work With Me
  • Food Writing
    • Brands
    • Editorial
  • Recipe Index
  • In my kitchen
  • Contact Me

© 2010 - 2022 Katie Bryson | All Rights Reserved | Website by Callia Web