Directions
- 1Pound chicken thighs to get them nice and thin.
- 2Season chicken thighs with salt, pepper, and garlic powder.
- 3Grill the chicken thighs until lightly browned on both sides.
- 4Place grilled chicken thighs on a sheet pan.
- 5Brush the chicken with garlic oil.
- 6Pour the remaining garlic oil over the chicken.
- 7Add chicken stock to the sheet pan.
- 8Season with oregano, thyme, basil, and more parmesan cheese.
- 9Bake at 375 for about 30 minutes.
- 10Add slices of provolone cheese to each chicken thigh.
- 11Bake again until cheese is melted and bubbly.
- 12Meanwhile, make the sauce: Sauté red onion and garlic in olive oil.
- 13Season the mixture with salt and pepper.
- 14Add tomato sauce and stir well.
- 15Simmer sauce until slightly thickened.
- 16Add heavy cream to lighten the sauce.
- 17Stir in diced tomatoes.
- 18Add fresh basil and stir until combined.
- 19Season the sauce with salt, pepper, and dried parsley.
- 20Stir until thoroughly combined.
- 21Grate parmesan cheese over the sauce and stir.
- 22Simmer the sauce for a few seconds.
- 23Plate the orzo, top with the chicken, then add the sauce and grilled broccolini.
Ingredients
- 30 chicken thighs
- 1 tablespoon salt
- 1 tablespoon pepper
- 1 tablespoon garlic powder
- 1 cup garlic oil
- 1 cup chicken stock
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1 teaspoon basil
- 1 cup parmesan cheese
- 15 slices provolone cheese
- 1 cup olive oil
- 1 cup red onion
- 1 cup garlic
- 2 cups tomato sauce
- 2 cups heavy cream
- 1 can diced tomatoes
- 1 bunch basil
- 1 teaspoon dried parsley
- 3 cups orzo pasta
- 3 cups broccolini
Equipment
meat malletsheet pangrillovenpastry brushlarge mixing bowlspoonladletongs
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