Who wouldn't want to look out from a balcony to see a Mediterranean sunset this time of year? Did you know that Mediterranean coastline and its cuisine is not just for Italians to enjoy. Many European countries (France, Spain, Greece) and north Africa have a border with that sea. And, thus there are delicious menus on every coast.
On past posts, for this dish, I advised you to have: skin on/bone in chicken thighs, black olives, roasted red peppers, diced tomatoes, onion and spinach tagliatelle or fettuccine 'wide egg noodle' pasta. However, I do like to change things up from time to time. Instead of the skillet version, the oven was used. Also, no onion, no peppers and no tomatoes. Say what?
Yes, this time you are getting the basic oven baked version. Sometimes, you have to be brainy when you don't have all the ingredients. Tonight, I used sun dried tomatoes and dried plums which some might argue is more a 'hunter style' or cacciatore...and, well it could be, except that Kalamata olives were included.
To get started, generously coat a glass baking dish with olive oil. Lay in the chicken thighs skin side down. Then, sprinkle over the top: garlic powder, paprika, dried onion, thyme, sage and rosemary. Bake at 375 for 30 minutes.
Then rotate, adding to the dish: 1/3 cup of chicken stock and 1/4 cup of red pepper juices (had a jar which was nearly used up and that was enough) along with the olives, plums and sun dried tomatoes. Turn on the convection switch if you have one and let the chicken crisp up while you prepare the pasta. Once the pasta is tender, drain and ladle onto a serving plate topping with chicken, all goodies and the rich sauce.
~ Tutti a Tavola!
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