Name: Garlic Confit Chicken Linguine
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 2-3
Ingredients: 6 chicken thighs; 1/2 lemon; 2 tbsp hot honey; 2 tbsp white wine vinegar; 1/2 cup olive oil; 10 bulbs garlic; Salt & Pepper; Fresh rosemary; 2 tbsp reserved garlic oil; 1 1/2 - 2 cups heavy cream; Roasted garlic bulbs; 1 fresh garlic clove; 1/2 cup parmesan; Salt & Pepper to taste; 1 tsp sugar; Pasta water; Fresh parsley; 2 cups all-purpose flour; 3 eggs

Instructions

To prepare chicken & garlic:

Preheat oven to 325F.
Dry chicken thighs and season both sides with salt & pepper. Add the thighs to a large baking dish.
Drizzle honey and vinegar over the chicken. Add olive oil into the baking dish.
Slice the tops off the bulbs and add into the baking dish, cut-side down. Arrange lemon slices and rosemary sprigs over the chicken and cover with tin foil.
Bake for 35 minutes. Remove tin foil and bake for another 15-20 minutes or until the chicken is browned and crispy on the top.
Remove the chicken thighs and garlic bulbs, and set aside. Drain the oil and save for other uses. (It's very flavourful!)
For the sauce, squeeze the roasted garlic into a blender. Add in 2 tbsp of the garlic oil, heavy cream, fresh garlic clove, parmesan, sugar and salt & pepper to taste. Blend until smooth.
In a large pan, add in sauce and heat on medium-low to warm up for about 3-5 minutes.
Boil pasta in salted water until desired doneness, and save 1/2 cup pasta water.
Add cooked pasta into the sauce and stir to combine. Taste to ensure the seasoning is right.
Serve the pasta with 1-2 chicken thighs on top and enjoy!

If you're making fresh pasta:

Add flour to a work surface and create a well. Crack in eggs and start slowly incorporating them into the flour with a fork.
When the dough has come together, begin to knead, adding more flour if needed.
Knead for about 7-10 minutes until it is a smooth dough, and bounces back when you poke it. Cover in plastic wrap and allow to sit in the fridge for 20 minutes to hydrate.
When ready to roll out pasta, cut the dough into 4 equal parts. Starting at the thickest setting of your pasta attachment, insert your first flattened dough. Repeat this process until setting 5-6, ensuring that you sprinkle the dough with flour after each insertion.
Boil a large pot of salted water and cook your noodles for 3-4 minutes or until your desired texture.

Garlic Confit Chicken Linguine