- 4 Chicken Thighs
- 3 Tbsp Butter
- 3 Stalks of Rosemary - Minced
- 6 Roma Tomatoes - Chopped
- 2 Cloves Garlic - Chopped
- 2 Tbsp White Wine
- Crushed Red Pepper
- Capellini Pasta
- 1 Bushel Spinach
Melt butter in a heavy bottom pot or dutch oven (I prefer a porcelain enameled cast iron dutch oven), over medium high heat. Rinse the chicken thighs and dry. Season generously with salt, pepper, and rosemary. Brown chicken in the butter for 5 to 10 minutes per side.
Remove and set aside, leaving behind the butter and chicken juices.
Add the white wine to the pot to deglaze. Add tomatoes and saute until soft. Add the garlic to tomatoes. Add salt, pepper, and crushed red pepper to the mix. Saute for a few minutes, stirringly occasionally, until the tomatoes begin to loosen up. Place the chicken back in to the pot and cover. Reduce the heat and simmer for 20 minutes. Remove the lid and simmer for another 20 minutes.
Rinse the spinach and saute and olive oil with salt until the spinach is wilted. Remove from heat.
To serve, place cooked capellini on a plate. Place spinach on top of the pasta. Add a chicken thigh on top of the spinach, and top off with a few spoonfuls of the sauce.