Pappardelle with Braised Chicken, Saffron Cream and Dungeness Crab

Speaking of chicken... what freezes better than chicken?.... Costco chicken.  When arriving home from a weekend away, we can't help but discuss dinner options on the way home.  Take-out is always the first option.  But then, depending on the weekend away, and when we arrive home, I start to think of freezer options.  It seems I always keep a steady supply of chicken from Costco.  Tonight, I defrosted some boneless, skinless, organic chicken thighs for a pasta dish I saw in the September issue of Bon Appetit, Paccheri Pasta with Braised Chicken and Saffron Cream.

Of course, if you know me, you know I wouldn't be able to help but make a few alterations.  First, I did not have the thighs with bone and skin that the recipe called for, so, boneless, skinless would have to do.  I didn't braise them for the hour the recipe calls for, but rather, only about 10 minutes.  I also used only 1 cup of chopped sweet onions and 3 garlic cloves.  And, instead of paccheri pasta, I used pappardelle, which was what I had on hand.  Instead of stirring the pasta into the sauce, I ladled the sauce over the pasta.  Then to top it off, I added a bit of dungeness crab on top.  

Our friends had put out a crab pot in the bay and the kids rowed the boat out and checked the pot periodically over the weekend.  The big haul was Saturday, and so, we fortuitously received half the loot to bring home.  I shelled the crab and could not help but be greedy and use some of it tonight.  

Again, I began to say, "I'm sorry, but this is so good", when Maggie interrupted me and said, "Do not apologize!"  And she's right.  I should, instead, say "thank you!"  Another great day, another great meal, one should be able to ooze with satisfaction!


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