- 4 bone-in, skin-on chicken thighs
- Fatworks Duck Fat
- 8 ounces gluten- or grain-free pasta
- ½ large white or sweet onion, chopped
- 6 cloves garlic, chopped
- 3 cups spinach, chopped
- 1 cup fresh basil, chopped
- ½ cup bone broth or stock of choice
- 1 cup grass-fed heavy cream
- ½ cup grass-fed parmesan cheese
- 1 teaspoon sea salt
- ½ teaspoon black pepper
Optional for garnish:
- Toasted pine nuts
- Chopped fresh basil
Prep time: 40 minutes
Cook time: 20 minutes
Duck Fat, Ghee, Goose Fat, Schmaltz (Chicken Fat)
Gluten Free, Paleo Friendly
Preheat the oven to 400°F. Have a 9x13 baking dish ready.
Bring a large pot of water to a boil. Cook the pasta according to the package instructions. Once cooked, drain and add to the 9x13 dish. Reserve the pasta water for later use.
While the pasta is cooking, season the chicken with sea salt and black pepper on both sides. Add a few tablespoons of Duck Fat to a skillet placed over medium-high heat. Brown the chicken on both sides and set it aside on a plate.
Add the chopped onion to the hot skillet and sauté until translucent, about 5 minutes. Add the garlic and sauté until fragrant, about one minute. Add the spinach and basil and sauté until wilted. (Note: if the pan seems dry at any point, add another 1-2 tablespoons of Duck Fat.
Add the broth, heavy cream, and ¼ cup of the pasta water to the skillet. Bring to a simmer and cook for 10-15 minutes, or until the sauce has thickened slightly. Stir occasionally. Stir in the parmesan cheese, sea salt, and black pepper.