Award-Winning Pan-Seared Chicken Thighs with Creamy Sage & Artichoke Sauce over Sweet Potato Pappardelle

Ingredients

• 2 each Boneless, skin-on chicken thighs
• 1 tablespoon Olive oil
• to taste Salt
• to taste Black pepper
• 1 each Medium sweet potato
• 1 teaspoon Olive oil
• 1 tablespoon Olive oil
• 1 each Small shallot
• 2 each Garlic cloves
• 0.5 cup Drained, water-packed artichoke hearts
• 0.5 cup Full-fat canned coconut milk
• 0.25 cup Paleo-friendly chicken broth
• 1 tablespoon Fresh sage
• pinch Red pepper flakes
• 1 tablespoon Pine nuts

Instructions

1. Prepare the Sweet Potato Pappardelle: Using a mandoline or a vegetable peeler, carefully slice the peeled sweet potato lengthwise into thin, wide ribbons (approx. 1/8 inch thick). Toss the ribbons with 1 teaspoon of olive oil and a pinch of salt. Set aside.
2. Prepare the Chicken: Pat the chicken thighs thoroughly dry with paper towels (this ensures crispy skin). Season generously with salt and black pepper on both sides.
3. Sear the Chicken: Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, place the chicken thighs skin-side down in the hot skillet. Sear for 8-10 minutes, or until the skin is deeply golden brown and crispy. Flip the chicken and continue to cook for another 5-7 minutes, or until cooked through (internal temperature reaches 165°F/74°C). Remove chicken from skillet and set aside on a plate to rest, reserving the rendered fat in the pan.
4. Cook the Sweet Potato Pappardelle: While the chicken rests, add the prepared sweet potato ribbons to the same skillet (add a touch more olive oil if needed). Sauté over medium heat for 3-5 minutes, tossing frequently, until tender-crisp. Remove from skillet and set aside.
5. Prepare the Creamy Sage & Artichoke Sauce: Reduce heat to medium. Add 1 tablespoon of olive oil to the skillet if remaining fat is insufficient. Add the minced shallot and cook for 2-3 minutes until softened. Add the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant.
6. Add the chopped artichoke hearts and fresh sage to the skillet. Deglaze the pan with the chicken broth, scraping up any browned bits from the bottom. Stir in the coconut milk. Bring to a gentle simmer and cook for 3-5 minutes, allowing the sauce to thicken slightly. Season with salt and black pepper to taste. For a smoother sauce, you can carefully transfer it to a blender and process until creamy, or use an immersion blender directly in the skillet.
7. Assemble and Serve: Divide the sweet potato pappardelle between two plates. Top each with a pan-seared chicken thigh. Spoon the creamy sage and artichoke sauce generously over the chicken and pappardelle. Garnish with toasted pine nuts and an extra sprinkle of fresh chopped sage. Serve immediately.

Nutrition (per serving)