INGREDIENTS
- 2 tsp olive oil
- 2 boneless, skinless Crysbro chicken thighs
- 1/2 cup diced onion
- 1 cup diced carrot
- 1 cup diced celery
- 2 large garlic cloves
- 2 tsp of salt
- 1/2 cup red wine
- 1 tbsp. tomato paste
- 1/4 cup water
- 1 tsp sugar
- 1 tsp dried basil
- 26 oz strained tomatoes or tomato puree
- Parmesan cheese rind
- 3/4 lb whole-wheat spaghetti
DIRECTIONS
- Season chicken thighs with salt and pepper on both sides. Heat some oil in a pan and once it’s heated add the chicken and sear until it’s golden brown. Then remove them from the pan and set aside.
- Then add onions, carrots, celery, garlic, and 1/2 teaspoon salt to the pan and cook them over a medium heat until slightly soft and fragrant, for about 3 minutes.
- Pour in red wine and Stir in tomato paste and strained tomatoes, water, and 1/2 teaspoon salt, 1 tsp sugar, basil, and parmesan cheese rind.
- Reduce the heat and add the chicken and cover with a lid. Continue to cook for another 25 minutes in low flame.
- While the sauce cooks, bring a large pot of water to a rolling boil and season it with salt.
- Once the sauce has simmered for 25 minutes, drop the pasta in the water and give it a stir.
- While the pasta cooks, remove the chicken from the pan and shred them and add them back.
- Once the pasta is cooked, transfer the pasta to the sauce and add 1 cup of pasta water to the pasta and sauce. Remove the parmesan cheese rind and toss everything together over a low heat. Season with salt and pepper.
- Serve with shredded or grated parmesan cheese.