Creamy Sun Dried Tomato Chicken

Ingredients

  • 2 Tbsp - Sun-Dried Tomato Oil (The oil that the tomatoes are soaked in)

  • 750g (1.6lb) - Boneless Chicken Thigh 

  • 1 - Small Yellow Onion, Diced

  • 4 - Garlic Cloves, Minced or Paste

  • 1/2 Cup (120ml) - White Wine

  • 3/4 Cup (180ml) - Chicken Stock 

  • 1/2 Cup (100g) - Sun Dried Tomatoes 

  • 1 Tbsp (30g) - Dijon Mustard

  • 1/2 Cup (15g) - Parmesan Cheese, Freshly Grated

  • 200ml - Heavy Cream

  • 1 Cup (15g) - Fresh Basil Leaves 

  • Seasoning to Taste

Directions

Season chicken thighs with salt and pepper. To the pot, add tomato oil and heat on high. Add chicken thighs. Sear for 4 mins. Flip chicken and sear for 4 mins on the other side. Remove from pot.

Add onion and sauté for 3 mins. Add garlic and saute for 15 sec. Pour in wine and deglaze the pot. Pour in chicken stock. Add sundried tomatoes, mustard, parmesan cheese and heavy cream. Season to taste. Bring the sauce to a simmer, then reduce the heat to low and reduce the sauce for 6 mins, stirring frequently. 

Add chicken thighs and juices. Allow to cook for 2 mins.

Add basil leaves, mix in to incorporate.

Can be served with rice, pasta or veggies.

ChickenYve FontileaComment