Lemon, Orange, thyme and rosemary chicken pasta

You will need:

2 pounds boneless skinless chicken thighs cut into 1 inch cubes

zest and juice of 3 lemons

zest and juice of one orange

1/2 cup of chicken bone broth’2 Tablespoons apple cider vinegar

a decent amount of fresh thyme leaves, chopped. eyeball it

1/3 cup white wine

1/2 of a yellow onion and its juice, grated

put all of the above in a bowl (except the chicken cubes) and stir it until it is combined. Add the cut up chicken thighs to a big ziploc bag containing the mixture you just created in this recipe. coat the chicken with it in the bag. Make sure you chill this in the fridge for an hour. You will need some cured egg yolks for this for garnish at the end.

When it’s time to cook the chicken, cook it in batches on the stovetop. Save the marinade to make a sauce from it though! When the chicken is done cooking, add the remainder of the marinade to a saucepan and one cup of chicken bone broth. Add a sprig of rosemary thatyou will remove after this has simmered for about 20 minutes. Make a slurry to thicken the sauce at the beginning of this process by using 2 teaspoons ofcornstarch and1/4 cup of cold water and stir and then add it to the sauce. Noodles of choice for this. Wide egg noodles is a yummy option. Add cured egg yolks grated on top for garnish.