Linguine with Chicken Thighs

by Pioneer Woman - Ree Drummond

1 package Linquine (or your favorite pasta)
Olive oil
8 whole boneless, skinless chicken thighs
1 whole small to medium sized onion, chopped
3-4 whole garlic cloves, minced
1/2 cup white wine (or chicken broth)
2 (15 oz.) cans crushed tomatoes
Salt and pepper to taste
1 pinch of sugar
Fresh parsley, chopped, to taste
Fresh basil, chopped, to taste
Parmesan cheese to taste

Bring a pot of lightly salted water to a boil and place the dry linquine noodles into it.  Cook them until al dente (tender firm).
Begin by cutting up the chicken thighs into small pieces.  Heat a large skillet until very hot and then generously drizzle in some olive oil.  Swirl to coat the pan, then add half of the cut up chicken to the pan, spreading them out as you put them in.  NOTE:  Do not begin stirring the chicken immediately as you want to get them nice and brown.
After a minute or two, flip over the chicken with a spatula.  Then let it brown on the other side.  After it's brown, remove it to a plate and set aside.
Repeat with the second half of the chicken pieces, remove from the pan and set all of the chicken aside.
Add a tablespoon or so of olive oil into the hot pan and throw in the chopped onions and the garlic and give them a stir.
Now add the wine (or chicken broth), whisking to deglaze the bottom of the skillet.  Cook until the liquid reduces by half.
Add the two cans of crushed tomatoes and stir to combine.  Add slat and pepper to taste and a pinch of sugar.  Reduce heat and simmer for 15 minutes.
Add the chicken (and don't forget all of those yummy juices), to the tomato/onion mixture and continue simmering for another 15 minutes.  Toward the end of the cooking process, chop up your fresh parsley and basil and add it to the sauce, stirring to combine.   Place pasta on a platter or in a large bowl and smother with the sauce.  Top with grated Parmesan cheese.

So, I thought this was going to be quick and easy to make for dinner tonight.  Silly me, what was I thinking?  It was easy but it sure wasn't quick.  It's my fault for thinking that though.  But anyways, I got home around 5:30p and we didn't eat until 7p.  What took the longest was cutting up the chicken thighs.  I had already bought the chicken before I found this recipe on the Pioneer Woman's website.  I should of told my retired hubby to cut it up for me, which he's so helpful when it comes to that.  I was a little frustrated, so much that I did not take any pictures of the process.  I had thought about it while I was cutting up the chicken but I was too frustrated and tired.  N-e- whoo, I love cooking with fresh herbs which I have plenty of in my backyard begging to be used. It was a very good, light meal, which my "meat and potatoes man" so gently commented on and we have enough leftovers for me to take to work with me.  Yay!