Herbes de Provence, is an essential component in southern French cooking. You can make your own mixture by combining marjoram, thyme, rosemary, oregano, and savory. The herbaceous blend pairs wonderfully with the nutty flavor of the Einkorn Macaroni in this recipe.
MAKES SIX SERVINGS
Preheat the oven to 325F. Place the chicken thighs on a plate, and season with 2 teaspoons of the salt and the pepper. Set aside.
Peel the shallots and trim the top and tail, then slice into quarters lengthwise. Peel the garlic.
In a large saute pan or a medium size dutch oven, heat the olive oil over medium high heat. Sear the chicken thighs until golden on both sides, about 5 minutes each side. Transfer to a plate, but leave the oil in the pan.
Lower the heat to medium and toss in the shallots and garlic. Stir to start scraping up any caramelized bits that stuck to the pan from searing the chicken. Saute a few minutes, until the shallots and garlic start to soften, then stir in the herbes de Provence. Cook a minute or two more, until fragrant, then add in the cherry tomatoes and olives, and toss to combine well.
Turn the heat up to medium high again, then deglaze the pan with the white wine, scraping up any remaining caramelized bits from the bottom of the pan. Bring the wine to a simmer and allow to reduce by half. Season with the remaining teaspoon of salt, then nestle the chicken into the pan.
Cover the pan, then place in the oven for 25-30 minutes, until the chicken is cooked through and the veggies are soft.
While the chicken is cooking, bring a pot of heavily salted water to a boil. Cook the Einkorn Macaroni to al dente, according to the package instructions. Reserve 1/2 cup of pasta water before straining.
When the chicken is done, remove the pan from the oven and take off the lid. Toss in the pasta, then stir in the amount of pasta water you desire to make the dish as “saucy” as you like. Serve immediately.
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