Chicken Tomato Stew with Fusilli

Chicken Tomato Stew with Fusilli

This week at I Heart Cooking Clubs (IHCC), we are cooking our special Dish of the Day.

There are so many recipes, but I want to cook a colorful dish that will be appealing to both my husband and 2-year-old son. So, I chose Jacques Pépin's chicken in tomato sauce dish, but I adapted the recipe and made it into a one-pot pasta meal instead.

Recipe adapted from Jacques Pépin's Chicken Thighs in Tomato Sauce.

Ingredients:

(Serves 2)

2 cups organic tricolor fusilli pasta
2 medium chicken thighs
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons vegetable oil
1 large red onion, coarsely chopped
4 cloves garlic, coarsely chopped
2 cups fresh cherry tomatoes, halved
1 cup homemade chicken stock
1 tablespoon chopped fresh dill

How to:

1. Season the chicken thighs with salt and ground black pepper. Set aside for about 15 minutes.

2. Bring a large pot of salted water to a boil over high heat. Add fusilli pasta and cook until tender but still firm to the bite, stirring occasionally for about 10 minutes. Drain and set aside.

3. Heat up vegetable oil in a frying pan over medium heat. Brown the chicken thighs until they are browned evenly on all sides. Remove the thighs onto a plate.

4. Add chopped onions to the same frying pan. Cook over high heat until caramelized. Add chopped garlic and cook until fragrant but not burnt.

5. Add in tomatoes and stock. Mix well and bring to a boil. Return the chicken thighs and cooked fusilli pasta to the pan. Season to taste if necessary and bring to a boil. Then reduce the heat to low, cover and simmer gently for 10 minutes.

6. Garnish with chopped dill before serving.