Chicken Pasta al Dickhawk

"Better than a restaurant"
- Me, the guy that made it

Ingredients:

4 Bone in, skin on chicken thighs

1 Pint cherry tomatoes (I used "Flavor Bombs")

5 Cloves garlic fine chopped

3 Shallots, halved and sliced into 1/4" slices

1/3 box of spaghetti or other long pasta

1 Small bunch parsley, rough chopped (4-6 sprigs)

Hard Italian Cheese of Choice (I used Parmigiano)

Salt/Pepper

Method:

1. Pat chicken thighs dry and season well on all sides with salt and pepper.
2. Heat 1 tbsp oil in a large cast iron or steel pan over medium to medium-high heat until just starting to smoke.
3. Cook chicken skin side down without moving for 5-7 minutes until skin starts to crisp. Tent pan with foil to prevent splattering. Rotate thighs to ensure even cooking for another few minutes until skin is deeply golden and crispy.
4. Flip thighs skin side up and cook, rotating occasionally until fully cooked. Transfer to cutting board, season with a little more salt/pepper, and tent with foil.
5. Cook your pasta according to package. We're looking for it to be al dente right about the time our sauce is done cooking.
6. Drain all but 1-2 tbsp of rendered chicken fat (reserving fond) from the pan and add your tomatoes. Cook over medium heat without stirring until the bottoms start to char and skins start to burst, 3-5 minutes.
7. While tomatoes are cooking, de-bone and cut chicken into bite-sized pieces, keeping skin on. 
8. Add your garlic and shallots to the pan. Cook stirring often until shallots are slightly softened and garlic is starting to turn golden 1-2 minutes. 
9. Break up the tomatoes with the back of your spoon, incorporating everything into your chunky sauce.
10. Using tongs, transfer your cooked pasta straight into the sauce, bringing some of the pasta water with it. 
11. Add your chicken, any juices left on the cutting board, and chopped parsley to the pan; stir until well coated and sauce is silky. (You can add additional pasta water 1 tbsp at a time until you reach your desired consistency).
12. Plate and top with fresh cracked pepper and aged cheese of choice.

Boner Petite

Note: This would also probably be delicious if you add 1 tbsp of crushed red pepper flakes along with the garlic/shallots to add a little heat.