Chicken Thighs with Penne Pasta

This recipe has become one of my easy, go to recipes for guests or just family that people always love! It's pretty easy, you just have to decide to start cooking by like 3:30pm.  It sits in the oven for 1 1/2 hours, so you can go do laundry or take a nap ;-) with all that time!  When it's done, the chicken thighs are so fabulous & moist, your family will love you!

WARNING:  Do not make this if your stove top has been thoroughly cleaned within the last 24 hours.  The grease splatter will make you sad for all that time you spent cleaning yesterday and that it couldn't last at least one more day.  Sigh.

Ingredients:

• 8 whole Chicken Thighs, Bone-in, Skin-on
•  Salt And Pepper
• 2 Tablespoons Olive Oil
• 1 whole Large Onion, Diced
• 4 cloves Garlic, Minced
• 2 jars (24 Ounces Each) Marinara Sauce
•  Fresh Basil - To Taste
•  Parmesan Cheese, For Sprinkling
• 16 ounces, weight Penne Or any pasta of your choosing

Instructions:

Preheat oven to 300 degrees.
Sprinkle chicken thighs with salt and pepper. Heat olive oil in a large skillet or dutch oven over medium-high heat. Brown chicken thighs quickly on both sides until golden brown, about 2 minutes per side. Remove to a separate plate.

Note: Matt complains about the skin because it gets mushy...  he is a complainer by nature so if you plan on making this for him in the future consider removing the skin prior to serving.  Alternatively, substitute boneless skinless thighs - we have done it both ways and it is great either way.

Pour off all but 1 tablespoon grease/oil. Add onions and garlic to pan and stir around to cook, about 2 to 3 minutes. Pour in marinara sauce and stir to heat.

Add chicken thighs back into the sauce. Cover and place pan in the oven for 1 1/2 hours. (You may also simmer on the stove top on the lowest heat possible.)

Cook the pasta according to package instructions Serve chicken thigh with sauce over pasta, adding more marinara if needed. Sprinkle with Parmesan and serve.

Recipe Credit:
The Pioneer Woman