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Baked Chicken with Creamy Sun Dried Tomato Sauce

This is a rather decadent sauce, but OH so yummy! It’s a bit high in fat, but low carb if you serve with veg rather than a starch. This is excellent with roasted broccoli.
Chicken w/ Creamy Sundried Tomato Sauce
Baked Chicken with Creamy Sun Dried Tomato Sauce

Ingredients
4-5 bone-in, skin-on chicken thighs, trimmed of excess fat
Kosher salt and freshly ground black pepper, to taste
3 tablespoons butter, divided
Olive oil
3 cloves garlic, minced
3/4 cup diced cremini mushrooms
1/2 teaspoon red pepper flakes (Less if you’re heat sensitive)
1/2 cup julienned sun dried tomatoes in olive oil, drained (one small jar)
1 tsp dry mustard
1 teaspoon fresh thyme (1/2 tsp dried)
1/2 teaspoon dried oregano
1 teaspoon dried basil
1 cup chicken broth
1/3 cup white wine
1/3 cup grated Parmesan (not shredded, grated)
1/2 cup heavy cream
1 Tbl cornstarch in broth
Garnish: 1/4 cup basil leaves, chiffonade

Instructions
Preheat oven to 400 degrees F.
Season chicken thighs with salt and pepper, to taste.

Melt 1 tablespoon butter and several turns of olive oil in a large oven-proof skillet (or dutch oven) over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 5 minutes per side; set aside.
Sauce
Swab out excess fat from the pot with paper towels.
Melt 2 tablespoons butter in the pot. Add garlic, mushrooms, sun dried tomatoes, thyme, oregano, basil, mustard and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes. Deglaze pan with wine, then stir in chicken broth, heavy cream and parmesan. Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes. If the sauce is too loose, add 1 tsp cornstarch dissolved in stock. Return chicken to the pot. Sauce should come up about halfway on chicken, skin should be on top so it gets golden and crisp.
Chicken in sauce
Place into oven uncovered and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.

Serve immediately, garnished with basil, on small pasta, rice or roasted broccoli.

Nutrition Facts (from original recipe, so this is approximate; pasta not included)
Serving Size 1 thigh
Calories 277.2
Calories from Fat 203.4
Total Fat 22.6g
Saturated Fat 9.9g
Trans Fat 0.2g
Cholesterol 94.6mg
Sodium 165.0mg
Total Carbohydrate 2.6g
Dietary Fiber 0.3g
Sugars 0.9g
Protein 15.9g

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