Creamy Sundried Tomato Chicken

Creamy Sundried Tomato Chicken
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  1. 1/4 c (60ml) Corn Starch
  2. 1 teasp (5ml) Coarse Real Salt
  3. 1 teasp (5ml) Freshly Ground Pepper
  4. 8 Chicken thighs, bone-in, skin removed
  5. 3 tblsp (45ml) Olive Oil
  6. 1 Onion, Sliced thinly
  7. 3/4 c Sliced Sun-dried Tomatoes (not packed in oil)
  8. 1 teasp (5ml) Garlic, minced
  9. 1 teasp (5ml) Italian Seasoning (oregano, thyme, parsley)
  10. Large Pinch Red Pepper Flakes
  11. 1 Can Coconut Milk or 1c (125ml) cream
  12. 1 C. Chicken Stock or Broth
  13. Basil, shredded, to top
  1. Mix together the corn starch, salt, and pepper in a medium sized bowl. Toss the chicken thighs in the mixture until fully coated.
  2. Heat 2 T. of the Olive Oil in a large oven-proof frying pan or ceramic coated dutch oven. Add the chicken, four pieces at a time, and brown on each side. When the chicken is all browned, remove it and set it aside.
  3. Add the remaining 1 T. of oil to the pan and heat to medium/high. Add the sliced onion and saute for 2 minutes. Add the sun-dried tomatoes, garlic, Italian Seasoning, and red pepper and saute for another 30 seconds.
  4. Add the coconut milk/cream and chicken broth and bring to a boil.
  5. Add the chicken back into the sauce, scooping the onions and tomatoes over the top of the chicken. Try to fit the chicken in a single layer, if possible.
  6. Cover pan with a lid(make sure it is oven safe) and place it in the oven. Cook for 45 minutes at 180'C. After 45 minutes, reduce the heat to 120"C and cook for another 20 minutes.
  7. Remove from the oven and top with shredded basil just before serving.
Adapted from My Natural Family
Adapted from My Natural Family
Love Cooking With Wine

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