{"id":2406,"date":"2025-12-20T03:22:58","date_gmt":"2025-12-20T03:22:58","guid":{"rendered":"https:\/\/www.fmidnight.com\/gourmet\/?p=2406"},"modified":"2025-12-20T03:28:19","modified_gmt":"2025-12-20T03:28:19","slug":"sicilian-tomato-chicken-farfale","status":"publish","type":"post","link":"https:\/\/www.fmidnight.com\/gourmet\/sicilian-tomato-chicken-farfale\/","title":{"rendered":"Sicilian Tomato Chicken Farfale"},"content":{"rendered":"\n

Credit to Andrew Rea at Babish for the original recipe<\/a>. I changed a few things to suit my region and preferences.<\/p>\n\n\n\n

Makes 6 servings<\/em><\/p>\n\n\n\n

Ingredients<\/h3>\n\n\n\n

3 chicken breasts
3tbsp butter
1-3 tbsp AP flour
3tbsp refined olive oil
6 servings farfale pasta
6 cloves garlic
1 shallot
1\/4 cup tomato paste
1 tsp oyster sauce
5 red serrano chilis
5 sun-dried tomatoes + 1tbsp oil
1 1\/2 tsp oregano
1 1\/2c chicken stock
1c heavy cream
2oz parmesan regiano
t.t. kosher salt
t.t. ground black pepper<\/p>\n\n\n\n

Garnish<\/strong>
t.t. parmesan regiano
t.t. fresh basil leaves<\/p>\n\n\n\n
\n\n\n\n

Procedure<\/h3>\n\n\n\n

Prep<\/strong><\/p>\n\n\n\n

Butterfly chicken breasts and dry brine with salt and pepper for 1 hour.<\/p>\n\n\n\n

Small dice shallot and mince red serranos. Cut the garlic into thin planks.<\/p>\n\n\n\n
\n\n\n\n

Cook<\/strong><\/p>\n\n\n\n

Boil farfale in salted water until al-dente. Save 1\/4c pasta water for later.<\/p>\n\n\n\n

Melt butter and coat chicken evenly. Sprinkle a light dusting of flour over top each side.<\/p>\n\n\n\n

Saute chicken in cast iron with olive oil over medium high heat until golden-brown and 165F internally. Set aside chicken and pan with the fond.<\/p>\n\n\n\n

In a separate saucepan, cook shallots and garlic briefly (do not burn or give any color).<\/p>\n\n\n\n

Add tomato paste, oregano, chilis, oyster sauce, and sundried tomatoes; mix and combine.<\/p>\n\n\n\n

Deglaze both pans with chicken stock, and pour all into the saucepan. Mix and reduce by half.<\/p>\n\n\n\n

Add heavy cream, pasta water as needed, and 2oz parmesan-regiano; mix until thick.<\/p>\n\n\n\n

Plate chicken and pasta, spoon over some sauce, and garnish with more parmesan regiano and basil leaves.<\/p>\n\n\n\n

Buon appetito<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

\n","protected":false},"excerpt":{"rendered":"

Credit to Andrew Rea at Babish for the original recipe. I changed a few things to suit my region and preferences. Makes 6 servings Ingredients 3 chicken breasts3tbsp butter1-3 tbsp AP flour3tbsp refined olive oil6 servings farfale pasta6 cloves garlic1 shallot1\/4 cup tomato paste1 tsp oyster sauce5 red serrano chilis5 […]<\/p>\n","protected":false},"author":1,"featured_media":2407,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[17],"tags":[10,18,11],"class_list":["post-2406","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-italian","tag-chicken","tag-pasta","tag-savory"],"_links":{"self":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/2406","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/comments?post=2406"}],"version-history":[{"count":3,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/2406\/revisions"}],"predecessor-version":[{"id":2411,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/2406\/revisions\/2411"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/media\/2407"}],"wp:attachment":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/media?parent=2406"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/categories?post=2406"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/tags?post=2406"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}