Crispy Braised Chicken Thighs in Sun-dried Tomato Sauce
If you love my herb braised chicken thigh recipe then you have to give this one a try. Similar technique, but with a luscious creamy sun-dried tomato sauce. I highly recommend serving this with some crusty bread to soak up the sauce.
Yield: 2-3 Servings
Crispy Braised Chicken Thighs in Sun-dried Tomato Sauce
Prep time: 30 MinCook time: 1 H & 30 MTotal time: 2 Hour
Ingredients
- 4-6 Chicken Thighs, bone in and skin on
- 1 TB Unsalted Butter
- 1 Shallot, finely diced
- 5 Garlic Cloves, minced
- 1/2 cup Sun-dried Tomatoes, chopped
- 2 TB Tomato Paste
- 1/2 cup White Wine
- 1 1/2 cups Chicken Stock, low sodium/unsalted
- 1 Lemon, zested
- 10 Basil Leaves, chopped, plus extra for finishing
- 1/4 cup Heavy Cream
- 1 inch Parmesan Rind
- 1/8 cup Parmesan, grated
- Avocado Oil
Instructions
- Preheat oven to 300F.
- Pat chicken dry with paper towels and season with salt and pepper.
- Heat a cast iron skillet to medium/high heat with avocado oil.
- Sear chicken skin side down until crispy and golden brown. About 5 minutes.
- Set chicken aside.
- Drain off excess oil, leaving the brown bits still in the pan.
- Lower heat to medium/low and add in butter, garlic and shallots.
- Sweat shallots and garlic down for about 2-3 minutes.
- Add in sun-dried tomatoes, tomato paste, and wine, simmering until the wine has reduced down for about a minute.
- Add chicken stock and bring the heat back up to medium.
- Add in basil, lemon zest, parmesan rind, and chicken thighs back in, skin side up.
- Bring to a boil and into the oven for 1 hour.
- Remove from the oven and remove chicken from the pan and set aside.
- Discard parmesan rind and bring the sauce to a boil, reducing for about 5 minutes.
- Lower the heat and stir in cream and grated parmesan, and season with salt and pepper.
- Add chicken thighs back in and finish with some freshly chopped basil.
