Sunday Chicken doesn’t need to be Southern Fried or Roasted. Both are delicious, but sometimes we like to kick back with a creamy one-skillet supper. Easy, relaxed and delicious. This is one of those moments.
Let me begin by saying that I cannot stress this enough – anything you make is only as good as the ingredients used. If you are crazy ambitious, making your own Cheese Tortellini would be awesome. The next best thing, although far from perfect, would be to get good quality Tortellini from the refrigerated section of a well-stocked market. If you are lucky enough to live in a city that has a good Italian Market with nearly homemade pasta, by all means get the very best. However; if you live in a less sophisticated neighborhood, you’ll need to go with the Tortellinis available. For me, hands down the best would be Giovanni Rana. And I am not alone. In a comparison test conducted by Epicurious in 2018, they picked Giovanni Rana Tortellini as the best cheese tortellini you can buy at the store. Whenever possible, avoid pastas from the frozen food section.
Aside from the Tortellini, go with ingredients that you trust and enjoy. Farmer’s Markets, as always, are a great source for Spinach and garlic. Sun-Dried Tomatoes in a jar tend to be better (in my opinion) than foil-packed tomatoes.
The true beauty of this delicious meal is that all you need do to make it complete is to toss a nice salad. That’s it. Simple, delicious and perfect. Enjoy!
Creamy Chicken Thighs Over Cheese Tortellini
2 cloves Garlic Clove
1/4 cup Sun-Dried Tomatoes
4 boneless Chicken Thighs
Kosher Salt to taste
Fresh Black Pepper to taste
2 strips Bacon
3 tablespoons Flour
2 tablespoons Butter
2 cups Chicken Stock
1 cup Heavy Cream
1/2 cup Parmesan Cheese
1 (20 oz) package Refrigerated Tortellini
Handful Baby Spinach
Parmesan Cheese for garnish
Peel and finely mince garlic, set aside. Roughly chop the sun-dried tomatoes and set aside.
Cut chicken in half to create 8 small thighs. Season with salt and pepper, set aside.
Dice bacon, cook in a large skillet over medium-high heat until crisp. Remove bacon with a slotted spoon and place on paper towels to drain.
Remove all but 1 tablespoon of bacon drippings from the skillet.. Swirl the pan to coat the bottom, add the chicken thighs (skin down). Cook chicken thighs over medium-high heat for about 6 minutes on each side or until the internal temperature reaches 165 degrees.
Remove chicken from skillet and place on a plate, cover to keep warm.
Add garlic to the empty skillet. Quickly sauté garlic, about a minute, scraping up any browned bits. Add flour, cook for about a minute. Add butter, lower heat and create a garlic roux. Let darken to creamed-coffee color, about 2 or 3 minutes.
Pour chicken stock and heavy cream into the skillet. whisking until the mixture is smooth. Bring to a boil and add Parmesan cheese.
Turn heat down to medium and add tortellini, bacon bits, sun-dried tomatoes to the cream sauce. Cover skilled and let cook for 6 minutes stirring occasionally to make sure the tortellini is coated in the sauce and not stick to the bottom of the pan.
After 6 minutes tear the spinach and scatter over the tortellini. Nestle the chicken thighs into the pasta and continue to cook with the lid on for 3-4 minutes until tortellini is heated through.
Serve with a little more Parmesan sprinkled on top. A nice salad is perfect to round out this deliciously simple supper.