Chicken Linguine by Simon Marshall

 

Ingredients (Serves 4)

• 4 chicken thighs
• Serrano ham
• 300g linguine
• 300g baby plum tomatoes
• 150ml olive oil
• 100g parmesan cheese
• 100g pine nuts
• 100g fresh basil
• 2tbps crème fraîche
• 2 garlic cloves
• Balsamic glaze

Method

1. Start by toasting the pine nuts in a pan over a medium heat. Take care that they don’t burn.
2. Blend together half of the pine nuts, along with 50g parmesan, the basil, garlic cloves and a little olive oil.
3. Bring 3.5 litres of water to a rolling boil in a large pan and add salt.
4. Next season your chicken thighs and add to a hot pan, skin side down to get them crispy.
5. Once the skin is crispy, add your tomatoes and serrano ham to the pan, using foil to create small trays.
6. Now place the pan in a pre-heated oven for 12-15 minutes at 180°C.
7. Next add the linguine to the pan of water, and simmer until cooked.
8. Take the pan out of the oven and place the chicken, tomatoes and ham to one side.
9. Place your pesto and crème fraîche into a clean pan and mix.
10. Now add the linguine, tomatoes and the remaining parmesan cheese, grated.
11. Finally, slice the chicken thighs and serve on top of a bed of linguine, tomatoes and serrano ham.
12. Finish with a sprinkle of pine nuts and a drizzle of balsamic glaze.