This is a Ree Drummond recipe we made to suit our taste with more garlic and Rao's spicy arrabbiata jarred sauce - Ree's is good but ours is better and easier! This has become one of our favorite meals, especially when we use fresh linguine from the refrigerator section of the grocery store. If you grow your own basil - add 2-3 sprigs for a additional basil taste. Remove when ready to serve. This is a keeper. We serve this with 5-cheese Texas toast.
Ingredients:
A pound of your favorite linguine. Fresh is best.
Olive oil and butter
8 whole boneless, skinless chicken thighs
1 medium onion, chopped
3-4 garlic cloves, pressed
1/2 cup white wine
1 large jar of Rao's Arrabbiata sauce
Salt & Pepper to taste
1 pinch of sugar
2 sprigs of basil to simmer in sauce
2 T chopped fresh parsley
Parmesan cheese to taste
Directions:
Cut the chicken thighs into bite size pieces. Salt and pepper the pieces.
Heat butter and olive oil in a Dutch oven and brown half of the chicken pieces. Let the chicken brown for a few minutes before flipping them, you want them to get nice and brown. Remove to a plate and brown the other half.
Add an additional olive oil to the pan, if needed. Add the chopped onions and cook for a few minutes, then add the fresh garlic. Then pan will be hot, so watch the garlic carefully. Cook for 30 seconds.
Add the wine and de-glaze the pan. Cook until reduced by half.
Add the jar of Arrabbiata sauce (Marinara works well too). Add the pinch of sugar and sprigs of basil. Simmer for 15 minutes.
Add the chicken and the remaining juice from the plate to the sauce. Simmer for another 15 minutes. Towards the end of cooking, remove the basil and sprinkle with fresh parsley, if desired. Stir to combine.
Serve over pasta on plates or family style and top with grated Parmesan cheese.
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