Today, we’re shining the spotlight on one of our favourites –chicken thigh cutlet recipes. The juicy, tender cut of the thigh is perfect for creating hearty meals that everyone will love. And with our easy-to-follow recipe for Chicken, Cherry Tomato, Rosemary and Chilli Pasta, you’ll master the art of cooking chicken thigh cutlets in no time.
Serves 4–6
Ingredients
4 Bird & Barrow Bone-in Free Range Chicken Thigh Cutlets
3 tbsp olive oil
30g butter
1 medium onion, finely diced
3 garlic cloves, finely diced
1 tbsp finely diced fresh rosemary leaves
1 tsp dried red chilli flakes
½ cup red wine
2 cups beef stock
1 can chopped tomatoes
1 can cherry tomatoes
500g good quality pappardelle
Finely grated parmesan cheese to serve
The Benefits of Cooking Chicken Thigh Cutlets
Chicken thigh cutlets are an excellent choice for those who crave juicy, flavourful meat. With Bird & Barrow’s top-quality free-range chicken, every dish is bound to be a hit. This particular chicken thigh cutlet recipe, NZ-inspired, showcases the quality of locally produced, free range chicken.
Method
- Heat the olive oil in a large skillet over medium-high heat. Brown the chicken thighs for a minute or so on each side. Remove from the pan and set aside until needed.
- Add the butter to the pan, reduce the heat to medium and add the onion. Cook for 10 minutes until tender and translucent. Add the garlic, rosemary and chilli. Cook for a further few minutes.
- Add the red wine, stock and tinned tomatoes. Bring to a boil. Add the chicken pieces back in and reduce to a simmer. You should be cooking chicken thigh cutlets for 25 minutes until the chicken is cooked through. Remove the chicken and leave the sauce simmering for another 10 minutes.
- Remove the meat from the bones and add back into the sauce.
- Cook the pasta according to the packet instructions. Add to the sauce and chicken. Toss well.
- Once cooked, remove the chicken thigh cutlets from the oven and let them rest for about 5 minutes. This helps retain the juices, ensuring each bite is succulent and flavourful. Serve with finely grated parmesan as desired.
