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Pasta with Chicken Thighs Flavored with Pete’s Garlic Oil and Chicken Broth

Chef's notes

Pasta is richly flavored in and on.

Preparation begins with Pete’s Garlic oil.

Boneless chicken thighs are coated and sautéed in flavored oil from Pete’s Garlic Oil.

Pasta is cooked al dente in chicken broth.

Dish is finished by tossing and briskly reheating chicken, pasta, and remaining contents of Pete’s Garlic Oil over brisk heat; then served.

Simply delicious.

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Pete’s Garlic Oil

Main ingredients

Note: fresh rosemary, sage, and salt can be replaces with 1/2 teaspoon Tuscany seasoning or proportionate amounts of dry herbs.

Remove rough garlic clove end; slice each clove in half lengthwise. Do not remove skins.
Place in a narrow stainless-steel butter melting pot with all remaining garlic oil ingredients. Over medium heat until oil begins to simmer; lower heat to retain a gentle simmer.
Garlic will be ready when skins fall off, garlic tans and softens inside (up to 2 hours). Garlic will be sweet and tender (like roasted garlic). Remove garlic skins and herbs if fresh.
Cut thighs into bite size pieces. Coat with some of the garlic and herb infused olive oil; cover and refrigerate. In about an hour, sear chicken in a hot pan. Add more flavored oil if needed. Remove cooked chicken.
In the same pan, bring broth to a boil add pasta and cover. Adjust heat to protect from boiling over. Periodically uncover to stir pasta. Add additional broth from a small small can if needed.
When pasta is cooked al dente, remove cover and add chicken. Continue boiling until remaining broth is mostly evaporated. Lower heat and combine with all remaining contents of the pot of Garlic Oil.
Dish is wonderfully flavorful as is but can be offered with red pepper flakes.
Although graded Parmigiana cheese can also be passed, I find it a distraction that overpowers the already delicious and complex flavors of the dish.

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