Kicking off spring with fennel pollen! With its strong sweet and savory flavor, it may be the worlds best recipe finisher. It's bright and floral and balances the heaviness of this Alfredo sauce.
Ingredients:
- 1 pound of fettuccine
- 2 pounds boneless, skin on chicken thighs
- 4 tablespoons vegetable oil
- 1/2 cup frozen peas
- 1 stick of butter
- 1 1/2 cups heavy cream
- 6 cloves garlic
- 1 teaspoon salt
- fresh cracked black pepper, to taste
- 2 cups freshly grated cheese, I used parmesan + asiago
- 1 teaspoon fennel pollen
Directions:
- I used The Lost Kitchen's brine recipe on chicken thighs overnight. Then I patted them dry and brought them to room temperature. In a medium- large skillet over high heat, drizzle enough oil to thinly coat the bottom. Once the oil is hot, place chicken skin side down, dropping away from your body to avoid any splatter. Reduce heat to medium and let sear. Don't stir or flip, allow the skin to really crisp up evenly. Once the chicken releases naturally, flip it over and remove from heat.
- Boil your pasta. When it's 90% done cooking, add your frozen peas to the water Drain + set aside.
- Preheat oven to 400 degrees F.
- Bring butter and cream up to a simmer in a large skillet.
- Add your garlic, salt + pepper. Whisk until combined.
- Transfer chicken thighs to oven for 3-5 minutes or until cooked through.
- In small batches, sprinkle your cheeses until melted and slightly thickened.
- Add your pasta + peas to the skillet, tossing + turning until evenly coated.
- To serve; plate your pasta, top with chicken, sprinkle with fennel pollen.
- Enjoy!