Name: Chicken and Pastina
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 3
Cuisine: American
Ingredients: Chicken Thigh; Organic White Onion; Celery; Elephant Garlic; Signature Farms Cherry Tomatoes, Red, Angel Sweet; SIGNATURE SELECTS Butter Beans; Reese Artichokes, Marinated; Oppy Organic Meyer Lemons; De Cecco Acini Di Pepe, No. 78; Manischewitz Broth, Vegetable; Land O Lakes Butter, with Olive Oil & Sea Salt; San-J Tamari; Little Bear Curly Parsley; Morton Iodized Salt & Black Pepper; Mutti Sauce for Pizza, Parmigiano Reggiano, Parma; Holland House White Cooking Wine

First, pat dry the chicken. Take your blow dryer on cool and dry them an extra 2-3 minutes. This will help it crisp up more.

Secondly, sprinkle some salt on the chicken.

Then, preheat a pan on high for 2 minutes, lower heat to medium high, add some olive oil and brown the chicken skin side down first giving it a little shake for 5-6 minutes or until golden. Flip and cook for 3-4 minutes. Remove from pan.

In that same pan, sauté the onions, celery and garlic for 3 minutes on medium low. Add in acini di pepe (pastina) and brown for 3 more minutes. Then, deglaze with wine.

Add in broth, beans and artichokes. Bring to a boil for 2-3 minutes. Then, kill the heat and add in parsley, Tamari, lemon zest and butter.

After using the lemon for the zest, slice it into 8ths.

Then, top with the chicken, the tomatoes and lemon slices.

Bake at 400F for 20 minutes or until liquid absorbed, skin more golden and tomatoes slightly burst.

Lastly, top with Parmigiano, more parsley and that’s it.

Chicken and Pastina

Serves 3

10 mins prep

40 mins cook

50 mins total

What you need

How to make

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