Pollo Balsamico con Olive e Capperi su Fusilli

Pollo Balsamico con Olive e Capperi su Fusilli ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 2 large shallots
• 4 cloves garlic
• 2 tbsp tomato paste
• 1/2 cup balsamic vinegar
• 1.5 cups chicken broth
• 1/2 cup Kalamata olives
• 2 tbsp capers
• 1/2 tsp dried oregano
• 12 oz Fusilli pasta
• 1/4 cup fresh parsley

How to make Pollo Balsamico con Olive e Capperi su Fusilli

1. Pat the 1.5 lbs boneless, skinless chicken thighs dry with paper towels and season evenly with 1/2 tsp salt and 1/4 tsp black pepper. Thinly slice the 2 large shallots and mince the 4 cloves of garlic. Pit and halve the 1/2 cup Kalamata olives.
2. Heat 2 tbsp olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the seasoned chicken thighs and sear for 4-5 minutes per side until well-browned. Remove the chicken from the pan and set aside.
3. Reduce the heat to medium. Add the sliced shallots to the skillet and sauté for 3-4 minutes until softened. Stir in the minced garlic and 2 tbsp tomato paste, cooking for 1-2 minutes until fragrant and the tomato paste has deepened in color.
4. Pour in 1/2 cup balsamic vinegar and deglaze the pan, scraping up any browned bits from the bottom. Let the vinegar reduce by half, which should take about 2-3 minutes.
5. Add 1.5 cups chicken broth, the halved Kalamata olives, 2 tbsp capers (drained), and 1/2 tsp dried oregano to the skillet. Bring the sauce to a simmer.
6. Return the seared chicken thighs to the skillet, submerging them in the sauce. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the chicken is very tender and cooked through.
7. While the chicken simmers, cook 12 oz Fusilli pasta in a large pot of salted boiling water according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water before draining.
8. Once the chicken is cooked, remove it from the pan and shred it into bite-sized pieces using two forks. If the sauce is too thin, increase the heat and simmer uncovered for a few minutes until it thickens slightly. If it's too thick, add a splash of the reserved pasta water.
9. Stir the shredded chicken back into the sauce. Add the drained Fusilli pasta to the skillet and toss to combine, ensuring the pasta is evenly coated with the rich balsamic sauce. Chop the 1/4 cup fresh parsley and stir it in.
10. Serve the Pollo Balsamico hot, ensuring each serving gets a good mix of chicken, pasta, and the flavorful sauce.

More recipes you might like

Browse related collections

Cook smarter with Recipe Genius

Generate recipes, build meal plans, and create shopping lists with Recipe Genius.