Ingredients

The following ingredients have 5 Servings
  • 8 bone-in (skin-on chicken thighs)
  • Kosher salt and freshly ground black pepper (to taste)
  • 2 tablespoons unsalted butter
  • ¼ cup chopped fresh parsley leaves
  • 1 pound bow tie pasta (cooked)
  • For the mushroom brie sauce:
  • 1 tablespoon unsalted butter
  • 2 cloves garlic (minced)
  • 8 ounces cremini mushrooms (thinly sliced)
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups half and half*
  • 1/2 teaspoon fresh thyme (minced)
  • Pinch of crushed red pepper flakes
  • 4.5 oz Brie cheese (rind removed & sliced thinly Kosher salt and freshly ground black pepper, to taste)

Instruction

  • Preheat oven to 400 degrees F.
  • Lightly coat a 9x13 baking dish with nonstick spray.
  • Season chicken thighs with salt and pepper, to taste.
  • Melt 2 tablespoons butter in a large skillet over medium high heat.
  • Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side.
  • Place chicken, skin-side up, in a single layer into the prepared baking dish. Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes. Drain excess fat.
  • Meanwhile, bring a large pot of salted water to a boil, and cook pasta according to package instructions. (If using fresh pasta, wait until after the sauce is finished).
  • To make the mushroom sauce, melt remaining tablespoon butter in the skillet. Add mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes.
  • Stir in the garlic and continue sautéing for about 1 minute.
  • Whisk in flour until lightly browned, about 1 minute.
  • Gradually whisk in half and half, and continue whisking until flour is incorporated and sauce comes together, coating the back of a spoon.
  • Add thyme and crushed red pepper flakes.
  • Continue cooking, whisking constantly, until slightly thickened, about 3-4 minutes.
  • Remove from heat and whisk in Brie slices one-at-a-time until incorporated into the sauce, continue adding until all cheese is mixed in. *If sauce becomes too thick, whisk in some of the pasta water a little at a time until the sauce reaches the desired consistency.
  • Season with salt and pepper, to taste.
  • If time remains on the chicken, cover and set sauce aside until chicken is done.
  • Remove chicken from the oven and spoon over 1/3 of the sauce mixture.
  • The bowtie pasta should be cooked al dente; drain the remaining pasta water off completely.
  • Add the drained pasta to the remaining sauce in the pan, as well as the fresh parsley and toss lightly to coat all of the pasta.
  • To serve, portion pasta onto each plate with the finished chicken on top. Serve immediately.