Ingredients
1 lb. Elbow Macaroni
2 tbsp. canola oil
2 bone-in skinless chicken thighs, seasoned with salt and pepper and lightly dusted with flour
1 yellow onion, peeled and sliced
1 garlic clove, peeled and smashed
small bunch fresh thyme
3 tbsp flour
4 cups chicken stock
2 cups heavy cream
3/4 cup grated Asiago cheese
3 rounded tbsp grated Parmesan
1 rounded tbsp crumbled blue cheese
1 tbsp white-truffle oil (or more to taste)
Preparation
Cook macaroni according to instructions on package. Set aside.
In a heavy-bottomed pot, heat canola oil over medium heat. Add chicken thighs and brown, turning once, three to four minutes. Remove and set aside (not fully cooked at this point). Add onion, garlic, and thyme and cook until onion is transparent, four to five minutes.
Add flour and cook, stirring frequently, for another two minutes. Return chicken to pot, add stock, and bring to a simmer, scraping bottom of pot to remove any brown bits. Simmer gently to thicken, about 15 minutes. Remove thighs, now fully cooked, and set aside.
Whisk cream into sauce and simmer to thicken, at least five minutes. Strain sauce into a large bowl (discarding onion, garlic, and thyme sprigs) and whisk in cheese immediately. Pick chicken meat from the bones and stir into sauce, along with the macaroni. Season to taste. Just before serving, stir in the truffle oil.
