Chicken with sun-dried tomato. A dish that used to be on every menu. A fad that came and went. It’s too bad. Sun-dried tomatoes are a great ingredient. Little tomato flavour bombs in whatever dish they’re used in.
I’ve seen sun-dried tomatoes starting to appear on some of the bigger food blogs. Maybe they are coming back. Maybe it’s retro-cool. I don’t really care why – I’m just happy it’s happening. Winters are long in the north. Fresh tomatoes are a shadow of their summer splendour. Not really worth eating. Sun-dried tomatoes though – they work year round. A blast from the past.
Chicken with sun-dried tomato cream sauce goes nicely with fried gnocchi.
chicken with sun-dried tomato cream sauce
- 4 chicken thighs - bone-in, skin-on
- 1 clove garlic minced
- 1/4 cup sun-dried tomatoes julienned
- 1/2 cup chicken stock
- 1/4 cup heavy cream
- 1/4 cup parmegiano reggiano fresh grated
- 1 Tbsp basil julienned
- olive oil
- Pre-heat your oven to 400F. Pre-heat a skillet or small roasting pan while you are at it. A hot pan will keep the chicken from sticking.
- Rub the chicken thighs with olive oil. Season with salt and pepper.
- Place chicken in the pre-heated pan. Return the pan to the oven and roast the chicken to an internal temperature of 170F, about 30 minutes.
- Remove chicken and spoon off all but one Tbsp of visible fat, being careful not to spoon off any brown fond (those brown bits and juices in the pan).
- Place skillet over medium-low heat.
- Add garlic and stir. Cook garlic about 20 seconds.
- Add sun-dried tomatoes and cook another 10 seconds.
- Raise heat to medium high and add a splash of chicken stock. Stir constantly, scraping up the brown bits to dissolve.
- Add remaining stock and bring to a simmer.
- Add heavy cream and warm until the sauce begins to simmer.
- Stir in the parmesan and remove from heat.
- Spoon sauce over and around chicken thighs, garnish with basil and serve.