Creamy Chicken Pasta

Part of our “One Chicken, Six Meals” vid.

Done in 30 minutes

Serves 1

Dish by Hugh Woodward

Ingredients

What you'll need:

1chicken thigh, boneless

1 clovegarlic

1onion, finely diced

200mlwhite wine

500mlchicken stock

100mldouble cream

100gparmesan

to tasteflaked sea salt

to tasteblack pepper

100grigatoni

A delicious creamy chicken pasta recipe.

Method

Season the chicken thigh, then heat a large deep sided frying pan. Place the thigh skin side down and cook until golden and crispy (roughly 3 minutes) then flip and fry the other side. Pop it in a hot oven to finish cooking through if needs be.

Remove the chicken from the pan and cut into slices. In the same pan add a knob of butter and fry off the garlic for around 30 seconds, then add the onion and fry that for 5 minutes or so.

Pour over the white wine followed by the stock and reduce on a high heat for around 15 minutes, or until you have a thick, delicious sauce. Pour in the cream and the parmesan and toss through the pasta. Season to taste with the black pepper and salt. Serve with the sliced thigh on top.

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Hugh Woodward

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Hugh's culinary life began aged 14 when he cooked spaghetti hoop burritos to impress girls. Since then his colourful career has taken him to performing in Skegness, making cheese in Peckham, running a wine bar on Columbia Road and reluctantly working in a (briefly) Michelin Starred restaurant. He likes fish, things cooked on charcoal, cheap dinners and London's rich cultural tapestry of food shops. When he's not cooking or eating he can be found mudlarking by the river Thames, buying bits in flea markets and hanging out with his cat Keith.