Chicken Vermicelli Carbonara
Chicken Vermicelli Carbonara is an moderately easy dinner. Made with 1 large onion, finely chopped, 1/2 tsp. fennel seed, 1 3/4 c. low-sodium chicken broth, 12 to 14 oz. boneless, skinless chicken thighs, trimmed of fat and cut into 1/2-inch chunks and 1 c. finely chopped parsley, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
π Recipe adapted from RecipeNLG-Full
In a wide nonstick frying pan, combine onion, fennel seed and 1 cup of the broth. Bring to a boil.
Boil, stirring occasionally, until liquid has evaporated.
Continue to cook until browned bits accumulate in pan.
Add water, two tablespoons at a time, stirring until all browned bits are loosened. Continue to cook until mixture begins to brown again.
Repeat deglazing, using 2 tablespoons water each time, until onions are a uniformly light golden brown color.
π· Perfect Pairings
Complete your meal with these
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