Marry Me Chicken Recipe with Creamy Sun-Dried Tomatoes

Check it out, folks. Listen, I’m super excited to go ahead and bring you guys Marry Me Chicken, right? So listen, if you’re looking for him or her to say yes, come on in here.

Why You’ll Love This

I promise you it’s over the top, right? So everybody talking about, marry me, well, marry me this, marry me that. I promise you it’s going to be great. They say to marry me, you know, recipes are supposed to be the best. I see where they’re going with it right now, but we ain’t done yet. I’m going to put a little bit of my twist on it too, right? I promise you, after you make this, you are coming back to tell me, hey, B, thanks for putting me on. If you’re looking for somebody to say, I do, yes, I will. Or any, or yes, I will do. Hey, look, make this for them, put this out, and then come back and tell me what, you know, what your results was.

Ingredients

• Better than bouillon
• Salt
• Penne pasta
• Chicken legs and thighs
• Garlic infused extra virgin olive oil
• Sun-dried tomatoes
• Heavy whipping cream
• Stock
• Parm

Instructions

1. Okay, so the first thing we’re going to do is we’re going to go ahead and, you know, boil our pasta, right?
2. So I’m taking some of this Better than bouillon. I’m going to go ahead and just get myself, you know, a heaping tablespoon just to add some flavor in here.
3. Then I’m going to hit it with just a couple of pinches of salt.
4. I got some penne.
5. While we still boiling, I’m going to go ahead and have this whole box.
6. I’m going to just keep stirring until this starts to boil again. And then I’m going to set my timer right now for 12 minutes.
7. I’m going to turn this off.
8. You want to save yourself a little bit of that pasta water, right? I like to save myself like something about, hmm, about a half a cup to a cup. I’ll leave that off to the side.
9. I’m getting ready to pull this, bring this over here to my sink.
10. You want to use cold water. And we’re going to shock it to stop the cooking process.
11. What I do is I just hit it all over like this. We just want to shock it.
12. So I got a medium flame underneath here. I got a pan.
13. Let’s go ahead and add some extra. This is infused extra virgin olive oil.
14. I’m going to move this around.
15. We’re going to put the chicken in.
16. I got chicken legs and I got thighs, right? The legs doesn’t matter how I put them in here, right? I did them like this. That’s fine. But then when it comes to, you know, my thigh, notice I put them down skin side down first.
17. I’m going to turn this over.
18. I’m going to just flip this over like this. These drumsticks, I’m going to need to get those flipped. We did one side, that side, then we got to do the other side, right? So that’s four times these need to be flipped.
19. Let me go ahead and get these out.
20. I’m going to put my lid back on.
21. I’m going to open this up so you guys can see. You see that oil right there? Let me put that down. Can you guys see that oil? That there is what we’re going to need to put in our pan, right?
22. Let’s go ahead and get some fire back.
23. I turned everything off. Now, I’m going to start with just a medium heat along with the residual heat in there.
24. Now, I’m going to add a little bit of this oil because this oil right here is going to be key, folks.
25. I’m going to take these out just so you guys can see.
26. So, we’re going to get ourselves about, for me, I’m going to do about, I don’t know, about a third of a cup, right?
27. What I’m going to do is I’m just going to give it a little, just a little bit of this right here and I’m going to leave it alone. I don’t want it to be minced.
28. We’re going to work this around like this, right?
29. I’m going to go ahead and load this up.
30. I’m going to squeeze this now and drop this in just like this, right?
31. I put that in there like that. We put this over here like this. Now, I’ll go ahead and hit it again. Drop this in here.
32. I’m going to pick up my spastic, right? This is going to be key.
33. Now, we’re going to work this around, right? So, I’ll lower my heat down to medium.
34. Now we’re going to come with our heavy whipping cream. So, now I’m going to go ahead and just add this to it like this just so that I don’t go ahead and continue to cook my minced garlic too far.
35. Let it come back up to a boil.
36. Now, we’re going to come with our stock.
37. We want to just do it like this.
38. Next, we’re going to come with our sun-dried tomatoes. We just add those in there like that.
39. All we’re going to do is now we’re going to take this. I’m going to try to leave as much of the goodness and the juices in the inside. I’m going to take this out.
40. We’ll just put these here. These are being. Now, we’re going to introduce our pasta. That’s right, folks. We’ll just introduce that to it.
41. We saved that pasta water. So, I’m going to turn this back on in one second because what we want to do is we want to get a nice, a lot of heat.
42. We’re going to add some more parm to it.
43. So, now, let me turn my fire back on.
44. So, what I want to do is I want to introduce some of my pasta, right? So, let’s get in there.
45. We just add it like this.
46. Now, I’m going to come with my parm and just add a little parm to it and give it a mix.
47. I just add a little bit to it.

Cooking Tips

I always say anytime you’re boiling anything or you’re cooking and it takes water, we got to level it up, right?

You want to let that, I use kosher salt. That’s a coarse grind. We want that to obviously, you know, dissolve in here too. It’s just like enhances the flavor that’s in here, right?

Anytime we frying or anything, anytime you insert something in there, whether it’s room temperature or not, it always brings the temperature down.

If you have a Pyrex or something like this, I don’t care if we get a little pasta in there. You want to save yourself a little bit of that pasta water, right? I like to save myself like something about, hmm, about a half a cup to a cup.

You want to use cold water. And we’re going to shock it to stop the cooking process.

When they release themselves, they good, right?

We’re not trying to cook these all the way through, you know?

I want to get color on all sides.

If you guys got a screen slider protector, get that. Because listen, somebody got to clean all of that oil around this, right?

Don’t forget, you guys, you want to have some hot, soapy water, you know, next to you. So, I wash in between as I’m cooking and waiting, you know what I mean? So, I don’t have that chore.

I just don’t want to burn my garlic, right? We want to go ahead and let the heat release its aromatics.

Key is just don’t burn it, right?

When you’re cooking it, how does it smell to you? Because the aromatics should be great.

We want to just do it like this. And we take our time, especially for all of my new people that’s in here. And when you’re cooking low heat, it gets you there. It might take you longer to, you know, achieve your goal, but you don’t have to worry about overcooking it, burning it or anything like that, right?

But if you’re new and you want to have success, 100% guaranteed, do it like your boy show you.

I don’t put oil or butter. I just shock it and leave it in there. And every now and then, I get in there with my hand and I stir it so they don’t stick, right?

Once you coat it with that oil, it makes it a little tough for it to, you know, stick.

You don’t want to put too much in there. We’re doing it for the flavor.

What that does is it helps it stick.

If you feel like you put too much in there, you can just always add a little bit more parm.

Serving Suggestions

I know some of y’all are like, give me a bed of rice. You know what I mean? And y’all be eating that like that, right?

And guess what, folks? I saw that light cut off. I’m out. Peace. Peace. Peace.