In a shallow dish, mix together pepper, paprika and cayenne; season chicken with this mixture.
Heat a heavy, oven-proof Dutch oven pot over medium-high heat and add enough canola oil to cover bottom of the pan.
Toss broccoli with olive oil and salt and spread on a baking sheet.
Carefully lay chicken into pan, skin-side down and fry until golden brown, flip and cook 2 minutes.
Remove chicken from pan, add onion and garlic and fry for a few minutes, scraping up any browned bits from the bottom of the pan.
Add chicken stock, red wine vinegar, soy sauce, honey, and tomato paste; return chicken to pan and cover.
Bake in a 350°F oven for 20-25 minutes.
Roast broccoli in the oven at the same time as the chicken until edges just begin to brown.
Meanwhile, cook pasta according to package.
Remove chicken from sauce and place in a bowl and use tongs to ‘pull’ meat off of the bones (discard bones).
Reduce sauce over high heat on the stove, skimming excess fat.
When sauce has thickened, return meat to sauce.
- 1 pkg (340 g)CATELLIÂ®Â BROAD EGG NOODLES
- bone-in, skin-on chicken thighs 4 (2lb/ 1kg)
- freshly ground black pepper Â½ tsp
- smoked paprika Â½ tsp
- cayenne pepper Â¼ tsp
- onion, diced small 1Â
- cloves garlic, minced 2 Â
- chicken stock 2 cups
- red wine vinegar 2 tbsp
- soy sauce 2 tbsp
- honey 3 tbsp
- tomato paste 2 tbsp
- unsalted butter 2 tbsp
- head of broccoli, cut into medium-sized spears 1
- olive oil 2 tbsp
- kosher salt and pepper, to taste
- canola oil, as needed
- juice of ½ lemon (optional)