Ingredients (serves 2)
For the pasta:
- 1 package (500 g) pasta
For the chicken thighs:
- 2 garlic cloves
- 2 tbsp olive oil
- Fresh or dried chili, finely chopped (or a pinch of chili flakes)
- Coarse salt
- 4 boneless chicken thighs
For the sauce:
- 2 tbsp olive oil
- 2 large garlic cloves, finely chopped
- 1 dried chili, crushed into flakes (or ¼–½ tsp chili flakes)
- ¼ cup dry white wine
- Salt and black pepper, to taste
- 6 large sorrel leaves, chopped or grated zest of ½ lemon
- A handful of fresh parsley leaves, chopped
Instructions:
- Marinate the chicken: Grind or crush together the garlic, chili, salt and oil into a smooth paste. Rub the mixture over the chicken thighs, massaging to coat evenly. Place in a bowl, cover and refrigerate for 1 hour to absorb flavors.
- Cook the pasta according to the package instructions.
- Sear the chicken: Heat a cast-iron skillet, add a little olive oil and sear the thighs for about 2 minutes on each side, until cooked through (white inside). Transfer to a cutting board and let rest for 2 minutes.
- Bring a large pot of salted water to a boil.
- Prepare the sauce: Heat olive oil in a skillet. Add garlic and chili, stir and sauté for about 30 seconds — do not let the garlic burn. Add the wine and let the alcohol evaporate. Taste, adjust seasoning and remove from heat.
- Add most of the chopped sorrel (or lemon zest) and parsley, reserving a bit for garnish and mix.
- Add the cooked pasta to the warm sauce and toss until evenly coated. Divide between plates.
- Slice the chicken, place over the pasta, garnish with the remaining herbs and serve immediately.