- 1 In a large pan, grill the chicken thighs in several batches over high heat, turning every 2 to 3 minutes to brown them.
- 2 Season with salt and pepper as you cook the chicken thighs.
- 3 Place the browned thighs in the slow cooker.
- 4 In the same pan, turn the heat down to medium-high and cook the pancetta, onion, celery, carrot, garlic and rosemary 5 to 8 minutes, until all ingredients are nicely browned.
- 5 Add the coffee, diced tomatoes, hot pepper flakes and bring to a boil.
- 6 Salt and pepper to taste.
- 7 Pour the mixture onto the chicken thighs.
- 8 Cover and cook 5 hours on low temperature or 3 hours on high temperature.
- 9 Cook the pasta according to packaging directions.
- 10 Drain the pasta and mix it with the chicken sauce.
- 11 Add the baby spinach just before serving.
- 12 Top with pecorino cheese and serve immediately.
Ingredients
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Ingredients
- 2 tbsp. olive oil
- 1½ lb. boneless chicken thighs*
- 125 g pancetta, diced
- 1 large onion, minced
- 1 stalk celery, diced
- 1 carrot, diced
- 2 garlic cloves, smashed
- 3 stalks rosemary
- 1 cup brewed Van Houtte® Colombian Dark coffee from a recyclable K-Cup® Pod
- One 28 oz. (796 ml) can diced tomatoes
- ½ tsp. hot pepper flakes
- One 500 g box of penne or fusilli
- 4 cups baby spinach
- Pecorino cheese
- Salt and pepper