“This is a phenomenal dish! I wish they served this at my favorite place! If you were to ever own a restaurant this would need to be on the menu!” – Real quote from a Happy Guest
This recipe came about after I was given a dill herb dip blend last Christmas. Eventually I created my own blend and came up with this recipe as a quick and relatively healthy option for a pasta dinner. Nathan loves pasta so I’m always looking for new ways and flavors to bring to our table.
This is a cheese-less option, but certainly not lacking in flavor! And although chicken thighs are a little more fatty than breast, with the skin removed and only using a couple tablespoons of butter to sear them, for 4 servings this really isn’t a terribly fatty meal.
The dill and garlic would also make this a very complimentary sauce for white fish, and choosing wild rice would make for beautiful plating.
Dill and Chive Chicken Thighs with Pasta
By: Semiserious Chefs
- 4 bone-in chicken thighs (skin removed)*
- 2 cups buttermilk (or substitute)
- 2 t dill weed
- 2 t dried chive
- 2 t dried parsley
- 1/4 t garlic granules
- 1/2 t pepper
- 1/2 t salt (more to taste)
- 3 T unsalted butter
- 2 1/2 T all purpose flour
- 1/2 pound pasta of choice or rice; prepared according to the directions.
*You can always save those skins for roasting …if you aren’t on a diet. You could also purchase boneless-skinless, but I think using bone-in adds depth of flavor and a fun eating experience.
- Remove the skins from your chicken thighs.
- Add all of the herbs and spices, butter milk, and chicken to a large bowl and let marinade for 1 hour.
- Add the butter to a deep skillet or pot, with a fitting lid, large enough to fit all 4 thighs. Melt the butter and get pan nice and hot, over medium high heat, but do not burn the butter.
- Reserving the buttermilk marinade, add the chicken to your hot pan and sear both sides of each thigh until crisped and golden.
- Reduce your heat to medium low. Either remove the chicken from the pan temporarily or simply push it to one side. Tip the pan, and with butter still hot and pooled to one side, add the flour and whisk to make roux.
- Add the reserved herby buttermilk, mixing well with the roux. Lid your pot and let simmer over medium-low for around 20 minutes; until the chicken is fully cooked.
- Serve the sauce over your choice of precooked pasta or rice with either a whole bone-in-thigh or chicken meat pulled from the bone, as desired.