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🍽️ Tender Chicken Thighs in Pepper-Tomato Gravy with Pappardelle

585 kcal · 30 min · 4 servings

Ingredients

• onions, yellow 1 pc.
• pepper, red 2 pcs.
• pepper, yellow 1 pc.
• thyme, fresh 5 g
• chicken drumsticks 600 g
• salt pinch
• pepper, black ground pinch
• pepper, sweet pinch
• oil 4 tbsp
• red wine, dry 150 ml
• beef broth 250 ml
• tomatoes, chopped 800 g
• pappardelle, fresh 500 g
• sugar pinch

Instructions

1. 1. Cut the onion in half and peel it. Dice the onion into fine cubes.
2. 2. Wash the bell pepper thoroughly. Cut it in half, remove the stem and seeds. Cut the flesh into cubes.
3. 3. Wash the thyme and shake it dry. Tie the sprigs into a small bouquet.
4. 4. Rinse the chicken thighs and pat them dry with a kitchen towel.
5. 5. Rub the chicken thighs with salt, pepper, and paprika powder.
6. 6. Heat oil in a large pan over high heat.
7. 7. Sear the chicken thighs for about 5 minutes until golden brown.
8. 8. Add the diced onions and bell peppers to the pan.
9. 9. Sauté the vegetables for another 3 minutes.
10. 10. Deglaze the pan with wine.
11. 11. Let the liquid simmer for about 1 minute.
12. 12. Prepare the broth according to package instructions, if necessary.
13. 13. Add the prepared broth and tomatoes to the pan.
14. 14. Add the thyme bouquet to the pan.
15. 15. Cover the pan and braise the chicken over medium heat for 20 to 30 minutes.
16. 16. Check if the chicken is cooked through.
17. 17. Bring about 5 liters of salted water to a boil in a pot.
18. 18. Cook the pappardelle in the bubbling water for about 5 minutes.
19. 19. Drain the pasta in a colander.
20. 20. Place the pasta on the plates.
21. 21. Remove the thyme bouquet from the sauce.
22. 22. Season the sauce to taste with salt, pepper, paprika, and sugar.
23. 23. Place the chicken thighs on top of the pappardelle.
24. 24. Serve the dish and enjoy your meal!

Nutrition per serving

• kcal: 585
• Protein: 38 g · Fett/Fat: 25 g · Carbs: 56 g