The last At Home segment showed you how to dress up your quick pasta.  This is a little more work, but not a lot.  This is one of my favorite meals and a really simple preparation.  You will never be the same person after you eat this.

Take four chicken thighs, add kosher salt (Diamond Crystal is my favorite), pepper (from a pepper mill), rosemary and thyme.  Dried spices are fine.   Leave the skin on, although you may need to trim them.  Roll the skin around so it is stretched around the meat.

Two count of olive oil in a sauté pan and sear them.   Make sure the oil is hot enough for sizzle before you put them it.  Skin side down first for about five minutes, then flip them for about five minutes.  They should look like this:

Put them in the oven at 375 for about 18 minutes and do not cover.   Approximate timing, depending on how long you leave them in the pan, more time in the pan = less time in the oven.   Ya dig?

Now, put some mushrooms and onion in the same saute pan that you just used.  Leave about 2 T of fat/oil…you will probably have to take some out.

8 oz mushrooms, 1/2 large onion.

Toss the onions in the saute pan, they should have about a five minute head start on the mushrooms.

Now pay attention here!!

You should be cooking your pasta now, but before you strain your pasta, reserve 1 cup of the starchy water.  My favorite for this dish is Nicole and Taylor’s Mushroom Pasta.  Sorry out of towners.

The mushrooms and onions are about 10 minutes in the pan and then add the one cup of starchy water and four tablespoons of unsalted butter.  It should be looking like this:

Reduce this for around 5-10 minutes until it looks like sauce instead of buttered water.

Plate, finish with a good pinch of salt/pepper and garnish with parsley.

This just might be the best pasta that you have ever had.

-wibia