Recipe Index

Ingredients

• 17¾ oz skin-on, bone-in chicken thighs
• 1 head of garlic, skin on and halved widthways, plus 4 garlic cloves, peeled and crushed
• 1 onion, peeled and quartered
• 1 qt chicken stock
• 2 tbsp olive oil
• 2 carrots, peeled and roughly cut into 2¼ in cubes (7¾ oz)
• 3 sticks of celery, sliced at an angle into roughly ½ in-thick slices (7 oz)
• 2 oz parmesan, finely grated, plus the rind reserved
• 6¼ oz orecchiette
• 4 oz greek yoghurt
• 2 tbsp lemon juice (from 1 lemon)
• ¼ oz dill fronds
• fine sea salt and black pepper

Method

1. Put the chicken, halved garlic head, onion, stock, 2 1/2 teaspoons salt and pepper in a large pan, bring to a boil over medium-high heat, skim, then simmer on medium-low for 35 minutes.
2. Lift out the chicken to cool, strain the stock, discard the solids and clean the pan.
3. Cook the carrots and celery in the oil with 1/2 teaspoon salt over medium heat for 5 minutes to soften.
4. Return the stock with the Parmesan rind and simmer for 10 minutes until the vegetables are tender.
5. Add the pasta and simmer for 10 minutes until al dente.
6. Shred the chicken, discarding skin and bones, stir it back in for 2 minutes, then off the heat stir in the yogurt, lemon juice, Parmesan and most of the dill and serve topped with the remaining dill, lemon and pepper.

Total: 1h 45m

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data