This recipe was thought up, early one morning by me. My wife was sleeping, and I wanted to cook her something she could take to work for lunch. After taking a quick peek into the minuscule refrigerator, I seen red onions, tomatoes and red wine. We also had chicken marinating from the night before. Without thinking much about what I was doing, I threw together a fast, pasta recipe and packed it up for her.
Later Lily tasted it while at work, and loved it so much we ended up making it several more times before I left.
To start out, we’ll work on the marinade.
- 2lbs of chicken breasts, trimmed of fat.
- 1/2 cup oil
- 1/2 cup vinegar
- 1/4 cup mayonnaise
- 1/8 teaspoon thyme
- sea salt, cracked black pepper (to taste)
- pinch of dried chile pepper
Mix all the ingredients together and place the chicken into marinade. If you are short on time, you can marinate for only 30 minutes. However, I try to at least get 5 hours. It makes a huge difference in the juiciness and tenderness of the chicken.
The recipe goes a little something like this..
Start with your Misenplace (which means everything in it’s place) I am a bit OCD about making sure I’ve all the vegetables and herbs prepared before the cooking starts. This way you won’t have to scramble to chop some thyme or onion.
Saute for about 10-15 minutes, depending on how thick your chicken is trimmed. Remove the chicken to a serving plate to rest. Move the oil from frying, and the blackened bits of marinade to a bowl that won’t melt, and continue frying the chicken until you are finished. Taking care to save the left over oil after each batch.
After the chicken has rested, roughly chop up the chicken, uniformity isn’t important. Also there should be a good amount of juice that came from the rested chicken. You will add this juice to the pan when you add the chicken.
Next, Heat up the reserved oil from frying the chicken, and add garlic. Cook until slightly toasted and add red onions. The goal here is not to burn the onions, or the garlic. Were looking for caramelized onions, so slow and low is the key here.
Lily’s chicken pasta, best served with plenty of Parmesan cheese.