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🍝 Spaghetti with Chicken Thighs
740 kcal · 30 min · 4 servings
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Ingredients
- onions, yellow 2 pcs.
- mushrooms, brown 500 g
- garlic cloves 2 pcs.
- chicken drumsticks 800 g
- salt pinch
- oil 5 tbsp
- tomato paste 1 tbsp
- vegetable broth 400 ml
- tomatoes, pureed 500 g
- rosemary, fresh 10 g
- sugar pinch
- spaghetti 500 g
- pepper, black ground pinch
Instructions
- 1. Halve, peel, and roughly dice the onions. Clean the mushrooms if necessary with a kitchen towel and cut them into quarters or eighths, depending on size. Peel and finely chop the garlic. Rinse the chicken thighs, pat them dry, and season with salt.
- 2. Heat 3 tablespoons of oil in a large pot over medium to high heat and sear the chicken thighs on all sides for about 4–5 minutes.
- 3. Remove the chicken thighs and place them on a plate. Add 2 tablespoons of oil, the diced onions, and the mushrooms to the pot and sauté for about 3 minutes. Stir in the tomato paste and cook for about 1 minute.
- 4. Deglaze with about 400 ml vegetable broth, add the crushed tomatoes, whole rosemary sprigs, sugar, and the seared chicken thighs, then let it simmer for about 30 minutes over medium heat.
- 5. Meanwhile, bring about 5 liters of salted water to a boil in a pot. Then add the spaghetti to the boiling water and cook for about 9 minutes until al dente.
- 6. Remove the rosemary from the tomato sauce and season with salt and pepper. Drain the spaghetti in a colander, arrange on plates, and serve with the Italian chicken thighs - Pollo Cacciatore. Enjoy your meal!
Nutrition per serving
- kcal: 740
- Protein: 48 g · Fett/Fat: 29 g · Carbs: 70 g