Chicken Margherita Fra Diavolo
Chicken Margherita Fra Diavolo is an offshoot of another recipe with many mythologies as to its invention. the most popular being that of an Italian pizza maker who made a number of different pizzas for Queen consort Margherita. The story goes that she prefered the one with tomatoes, basil and mozzarella the red green and white of the Italian flag.
There probably as many variants of the recipe as there are cooks preparing it, the main focus being on the red green and white or tomatoes basil and a white cheese or sauce.. This one goes for a little heat and untraditional ingredients. If you don’t like it hot, omit or lessen the pepper flakes.
Most recipes call for skinless chicken breasts, but I find that thighs that have been boned and skinned work just as well, and since there is only one bone in the thigh it is a very easy chore for even the novice cook to perform
Ingredients for Chicken Margherita Fra Diavolo
- 6-8 Chicken thighs skinned and boned
- 3-4 cloves of garlic finely diced
- 1 shallot or small onion diced
- 2 Tbs hot pepper flakes
- 2 Tbs butter
- 2 Tbs Olive oil
- 1 pint cherry or grape tomatoes cut into 1/2 or 1/3’s
- 1/2 to 1 cup Fresh basil coarsely chopped
- 4 oz cream cheese diced
- salt & pepper to taste
- 1-2 cups pasta water
- 1 lb pasta
Directions for Chicken Margherita Fra Diavolo
Skin and bone the chicken thighs.
Start to heat water for the pasta.
In a large sauté pan place the butter and oil and once melted, cook the chicken ( that has been lightly salt and peppered) on medium high heat. When the chicken is nearly cooked through, begin cooking the pasta.
Lower the temperature of the chicken to medium and now add the tomatoes, garlic, onion, pepper flakes, basil and cook for a few minutes until the onion begins to soften. Add the cream cheese and about 4 oz of pasta water, cover the chicken and allow it to finish cooking.
Once the pasta is done, reserve about 2 cups of the pasta water, then drain the pasta and reserve.
Uncover the chicken and check the sauce, you may have to stir the cheese to complete its melting. If the sauce is too thick add more pasta water until you reach a consistency of a good pasta sauce. Taste and adjust seasoning.
Place the pasta on a plate with chicken on top and spoon the sauce over the chicken.
Here are a few items to help make this recipe:
Cuisinart 733-30H Chef’s Classic Stainless 5-1/2-Quart Saute Pan with Helper Handle and Cover
Cuisinart 733-30H Chef’s Classic Stainless 5-1/2-Quart Saute Pan with Helper Handle and Cover
Just a little too hot for a delicate S.A.P.P. like me, lucky there was a little left over chicken from the other night for me!
Ingredients
- 6-8 Chicken thighs skinned and boned
- 3-4 cloves of garlic finely diced
- 1 shallot or small onion diced
- 2 Tbs hot pepper flakes
- 2 Tbs butter
- 2 Tbs Olive oil
- 1 pint cherry or grape tomatoes cut into 1/2 or 1/3's
- 1/2 to 1 cup Fresh basil coarsely chopped
- 4 oz cream cheese diced
- salt & pepper to taste
- 1-2 cups pasta water
- 1 lb pasta
Instructions
- Skin and bone the chicken thighs.
- Start to heat water for the pasta.
- In a large sauté pan place the butter and oil and once melted, cook the chicken ( that has been lightly salt and peppered) on medium high heat. When the chicken is nearly cooked through, begin cooking the pasta.
- Lower the temperature of the chicken to medium and now add the tomatoes, garlic, onion, pepper flakes, basil and cook for a few minutes until the onion begins to soften. Add the cream cheese and about 4 oz of pasta water, cover the chicken and allow it to finish cooking.
- Once the pasta is done, reserve about 2 cups of the pasta water, then drain the pasta and reserve.
- Uncover the chicken and check the sauce, you may have to stir the cheese to complete its melting. If the sauce is too thick add more pasta water until you reach a consistency of a good pasta sauce. Taste and adjust seasoning.
- Place the pasta on a plate with chicken on top and spoon the sauce over the chicken.
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