Combo Recipe: Chicken Thigh Stewed with Cherry Tomatoes & The Ultimate Finishing Pasta
ID: 47953dff...
This is a surprisingly authentic stew made with only salt, water, cherry tomatoes, and chicken thighs. By maximizing the 'synergistic effect of umami' between the inosinic acid in the chicken and the glutamic acid in the tomatoes, you can enjoy a rich, deep flavor that is hard to believe comes from using only salt as a seasoning. You can enjoy the whole experience, finishing with the ultimate pasta dish made by tossing noodles in the remaining sauce.
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🍳 Cooking Flow
Pound the chicken thighs, cut into thirds, season with salt, and sear thoroughly in a frying pan starting from the skin side. → Once browned, flip the chicken, add water and salt, cover, and simmer over medium heat for 7 minutes. → Add the halved cherry tomatoes, cover again, and simmer for another 10 minutes before plating the chicken. → Add pasta (boiled 1 minute less than package instructions) and shredded chicken to the frying pan with the remaining sauce. → Simmer to absorb the sauce, adjust the seasoning with olive oil and salt to emulsify, and garnish with parsley.
Cooking Steps
Brief Cooking Order
Pound the chicken thighs, cut into thirds, season with salt, and sear thoroughly in a frying pan starting from the skin side. → Once browned, flip the chicken, add water and salt, cover, and simmer over medium heat for 7 minutes. → Add the halved cherry tomatoes, cover again, and simmer for another 10 minutes before plating the chicken. → Add pasta (boiled 1 minute less than package instructions) and shredded chicken to the frying pan with the remaining sauce. → Simmer to absorb the sauce, adjust the seasoning with olive oil and salt to emulsify, and garnish with parsley.
Introduction
This is a surprisingly authentic stew made with only salt, water, cherry tomatoes, and chicken thighs. By maximizing the 'synergistic effect of umami' between the inosinic acid in the chicken and the glutamic acid in the tomatoes, you can enjoy a rich, deep flavor that is hard to believe comes from using only salt as a seasoning. You can enjoy the whole experience, finishing with the ultimate pasta dish made by tossing noodles in the remaining sauce.
Step 1
[Chicken Thigh Stew] Remove excess fat and tendons from the chicken thighs. Use plastic wrap and a bottle to pound the meat to an even thickness, or score the thicker parts opposite the skin side, then cut into three pieces each.
Step 2
Evenly sprinkle salt (3 pinches) on both sides of the chicken pieces to season.
Step 3
Arrange the chicken thighs skin-side down in a cold frying pan without turning on the heat, ensuring they do not overlap.
Step 4
Wash the 2 packs of cherry tomatoes well and remove the stems. Cut them in half to make it easier for the umami to be released (you may also simmer them whole).
Step 5
Turn the heat to medium and sear the skin side thoroughly, pressing down gently with chopsticks. Render the fat from the skin to create a savory, browned crust.
Ingredients List
Important Notes
The chicken fat (schmaltz) and the savory browned bits create the depth of the entire soup, so do not touch the chicken while searing to ensure a beautiful, delicious crust. 🔥
Combining the chicken's umami (inosinic acid) and the tomato's umami (glutamic acid) creates a rich, consommé-like soup without the need for any chemical seasonings like MSG. 💡
By boiling the pasta slightly firmer and then cooking it together in the sauce, the chicken and tomato flavors will thoroughly penetrate the noodles. 🍳
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