Chicken Thighs With Sun Dried Tomato And Basil Sauce Recipes

CHICKEN THIGHS IN SUN DRIED TOMATO SAUCE

Steps:

• Pat the chicken thighs dry with paper towels.
• Preheat a large skillet on medium high heat. Add olive oil and then add the chicken and cook until golden brown on both sides. About 6-8 minutes total. Remove onto a plate.
• Chop your sun-dried tomatoes and add them to the pan. Cook for about 2 minutes
• Add white wine and simmer for 2 minutes to let the alcohol evaporate.
• Now add chicken stock heavy cream, Dijon mustard, salt, Italian Seasoning, onion and garlic powders. Bring the mixture to a low simmering point and then add Parmesan cheese. Use a whisk or a wooden spoon and mix it in until you have a smooth mixture.
• Add basil leaves and cook until wilted.
• Return chicken to skillet and allow it to warm up for an additional 5 minutes.
• SERVE chicken with sauce on top.

CHICKEN THIGHS WITH SUN-DRIED TOMATO AND BASIL SAUCE

Steps:

• Heat a large, deep pan over medium-high heat and add a splash of oil.
• Brown the chicken thighs on both sides until they turn a deep golden brown and are cooked 3/4 way through.
• Remove the chicken from the pan and set aside.
• Add a bit more oil to the pan if necessary then saute the onion until soft and glossy.
• Remove the stalks from the basil leaves and chop finely. Reserve the leaves for later.
• Add the basil stalks and garlic to the onions and saute for 30 seconds before adding the sun-dried tomatoes. Saute for another minute then pour in the chicken stock and cream.
• Allow to come to a simmer then place the chicken back in the pan and cover.
• Allow to simmer for 10-20 minutes, checking regularly to make sure the liquid hasn't cooked away (top up with more stock if necessary), until the chicken is cooked through.
• At this stage, the sauce will probably have reduced but if you want more sauce (to serve with rice, for example), add another cup of stock (and more cream if you wish) then add the cornflour and milk mixture. Allow to simmer for 10 minutes until thickened.
• Slice the basil leaves and add them to the chicken along with the lemon juice, salt and pepper before serving.

CREAMY TUSCAN CHICKEN THIGHS

Steps:

• Season chicken with garlic powder, onion powder, paprika, salt and pepper.
• Heat sun dried tomato oil in a large skillet over medium-high heat.
• Sear chicken in batches of two or three until golden brown on both sides, about 3-4 minutes each side. Transfer to a plate, keep warm.
• Add the shallot and cook until soft, about 3 minutes. Sauté garlic until fragrant, about 30 seconds. Add the sun dried tomato strips and cook to release flavours, about 1 minute.
• Pour in wine; bring to a simmer while scraping up the browned bits from the bottom of the skillet.
• Let simmer for 2 minutes, then add in the chicken broth, cream, parmesan and Italian seasoning.
• Bring to a gentle simmer, then reduce heat to low-medium. Let simmer for 2-3 minutes until thickened. Stir regularly to melt parmesan cheese.
• Taste test sauce and season with a pinch of salt and pepper, if needed.
• Stir through spinach and basil leaves. Stir through and let leaves wilt through the sauce. Return chicken to the pan; drizzle sauce over chicken and let simmer for a further minute.
• Serve immediately over mashed potato, mashed cauliflower, rice, pasta, or fresh bread to mop up the sauce!