Chicken with sun-dried tomatoes. 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.
This goes nicely with fried gnocchi.
- 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 and roast 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.
You could substitute just about any chicken parts in this recipe. Just make sure you adjust your cooking times accordingly.