Servings: 4
Preparation time: 20 minutes
Cooking time: 30 minutes
Ingredients
- 6 chicken thighs, boneless
- 250 ml (1 cup) buttermilk
- 15 ml (1 tbsp) sweet paprika
- 15 ml (1 tbsp) mixed herbs of Provence
- 15 ml (1 tbsp) maple syrup
- 500 ml (2 cups) butternut squash, cubed
- 2 cloves garlic, minced
- 4 onions, thinly sliced
- 500 g pasta (spaghetti, pappardelle)
- 125 ml (1/2 cup) white wine
- 250 ml (1 cup) 35% cooking cream
- 1 concentrated chicken bouillon cube, crumbled into the cream
- 90 to 125 ml (6 tbsp to 1/2 cup) water
- Salt and pepper to taste
Preparation
- In a bowl, mix the buttermilk, sweet paprika, herbes de Provence, maple syrup then add the chicken thighs, coat them then cover and marinate in the refrigerator, 6 to 12 hours.
- Preheat the oven, rack in the center to 200 °C (400 °F).
- On a baking sheet, spread the squash cubes, garlic, sliced onions, place the marinated thighs and cook in the oven, about 30 minutes, until the squash is tender and the chicken is nicely browned.
- In the meantime, cook the pasta al dente, drain and set aside.
- In a hot pan, pour the white wine and reduce slightly.
- Add the cooking cream, crumbled concentrated broth, water and simmer over medium heat, 5 to 7 minutes, until the sauce thickens.
- In the sauce, add the roasted chicken, squash cubes, onions, al dente pasta and mix gently to coat all the ingredients of the sauce. Check and adjust the seasoning with salt and pepper.
