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Chicken and Pastina 🍗❤️ So cozy and soo good!
If you loved this recipe, check out my Lemon Caper Chicken Thighs!
Why You’ll Love Chicken and Pastina
This dish is an extremely cozy and comforting meal! It’s very easy to make and you can do everything in one pan. It’s rich and flavorful. This is perfect for the fall season. This dish is great for when you are having people over or just a family dinner.
How To Prepare Chicken and Pastina
🍗 First, pat dry the chicken. Take your blow dryer on cool and dry them an extra 2-3 minutes. This will help it crisp up more.
🧂 Secondly, sprinkle some salt on the chicken.
🔥 Then, preheat a pan on high for 2 minutes, lower heat to medium high, add some olive oil and brown the chicken skin side down first giving it a little shake for 5-6 minutes or until golden. Flip and cook for 3-4 minutes. Remove from pan.
🧅 In that same pan, sauté the onions, celery and garlic for 3 minutes on medium low. Add in acini di pepe (pastina) and brown for 3 more minutes. Then, deglaze with wine.
🧈 Add in broth, beans and artichokes. Bring to a boil for 2-3 minutes. Then, kill the heat and add in parsley, Tamari, lemon zest and butter.
🍋 After using the lemon for the zest, slice it into 8ths.
🍅 Then, top with the chicken, the tomatoes and lemon slices.
🌟 Bake at 400F for 20 minutes or until liquid absorbed, skin more golden and tomatoes slightly burst.
🌿 Lastly, top with Parmigiano, more parsley and that’s it.
Substitutions and Variations
- You can use orzo instead of acini di pepe.
- Herbs can be easily swapped for your favorites or which ever ones you have on hand.
- You can use more chicken or veggie broth instead of wine.
- You can use soy sauce instead of Tamari.
Chef Nadia’s Tip
Give the blow dryer hack a chance, don’t skip! Trust me… It’s a game changer.
Similar Recipes
Common Questions
You can use more chicken or veggie broth instead of wine to deglaze.
You can use orzo instead of acini di pepe.
Chicken and Pastina
Ingredients
- 6 chicken thighs, bone in & skin on
- 1 small onion, small chop
- 2 stalks celery, very finely chopped
- 2 cloves garlic, sliced
- 1 pint cherry tomatoes
- 1 can butter beans
- 1 cup marinated artichokes, chopped
- 1 lemon
- 3/4 cup acini di pepe , or orzo
- 2.5-3 cups veggie or chicken broth, boiling
- 2 tbsp butter
- 2 tsp tamari, or soy sauce
- 1/4 cup parsley, chopped
- Salt and pepper , to taste
- Parmigiano Reggiano, to taste
- Splash of white wine
Instructions
- First, pat dry the chicken. Take your blow dryer on cool and dry them an extra 2-3 minutes. This will help it crisp up more.
- Secondly, sprinkle some salt on the chicken.
- Then, preheat a pan on high for 2 minutes, lower heat to medium high, add some olive oil and brown the chicken skin side down first giving it a little shake for 5-6 minutes or until golden. Flip and cook for 3-4 minutes. Remove from pan.
- In that same pan, sauté the onions, celery and garlic for 3 minutes on medium low. Add in acini di pepe (pastina) and brown for 3 more minutes. Then, deglaze with wine.
- Add in broth, beans and artichokes. Bring to a boil for 2-3 minutes. Then, kill the heat and add in parsley, Tamari, lemon zest and butter.
- After using the lemon for the zest, slice it into 8ths.
- Then, top with the chicken, the tomatoes and lemon slices.
- Bake at 400F for 20 minutes or until liquid absorbed, skin more golden and tomatoes slightly burst.
- Lastly, top with Parmigiano, more parsley and that’s it.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
