With a rich nose and palate of sour cherries, and a hit of baking spices, and light oak, our Pinot Noir is a wine with enough balanced earthiness and acidity to compliment the dark meat in this easy pasta dish.
Your only regret will be that you didn't have two bottles, and double the recipe.
Ingredients
- 6 bone in skinless chicken thighs
- ¼ cup flour
- 1 teaspoon salt
- ½ teaspoon pepper
- 4 tablespoon olive oil
- 2 cups chicken stock
- ½ cup sun dried tomatoes in olive oil
- 2 tablespoons fresh chopped basil
- 1 cup heavy cream
- ⅔ cup freshly grated Parmesean Cheese
- 1 package broad egg noodles
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Instructions
- Heat large skillet over medium high heat. Add olive oil.
- Combine flour, salt, and pepper. Dredge chicken pieces in flour mixture and place in skillet.
- Brown chicken on each side for approximately 2 minutes and place on the bottom of slow cooker.
- Add chicken stock, sun dried tomatoes and 1/2 of the basil to the slow cooker.
- Cook on LOW for about 4 hours or until chicken is cooked through completely and begins to fall off of the bone. Remove bones from thighs and discard them.
- Add heavy cream and 1/2 Cup of Parmesan cheese. Shred chicken in into the sauce with 2 forks.
- Meanwhile – in a large pot cook pasta according to package instructions. Strain and add mix noodles with creamy chicken mixture.
- Garnish with additional basil and parmesan cheese!
Serve with a bottle of our Pinot Noir!
Enjoy!
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