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Old 04-18-2018, 11:20 AM
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Johnny West Johnny West is offline
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Default Creamy Sun-dried Tomato Chicken


8 Chicken thighs, bone-in
1/4 cup fresh chopped Basil
1 tbsp Garlic
3/4 cup Sun-dried tomatoes
1 Yellow onion
1 cup Chicken stock
1 13.5 oz can Coconut milk
1 tsp Italian seasoning
1 tsp Pepper, Freshly Ground
1 large pinch Red pepper flakes
1 tbsp Salt, Real
1/4 cup Unmodified potato starch
3 tbsp Olive oil, Extra Virgin

Mix together the potato or tapioca starch, salt, and pepper in a medium sized bowl. Toss the chicken thighs in the mixture until fully coated.
Preheat oven to 400 degrees F
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.
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.
Add the coconut milk and chicken broth and bring to a boil.
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.
Cover pan with a lid (make sure it is oven safe) and place it in the oven. Cook for 45 minutes at 400 degrees. After 45 minutes, reduce the heat to 300 and cook for another 20 minutes.
Remove from the oven and top with shredded basil just before serving.

You may also use chicken thighs without the bones, chicken breasts or chicken tenders. The cooking time will be slightly less. Set a timer for 20 minutes earlier than the recipe states and check for doneness every few minutes until the chicken is cooked through.

If you can only find sun-dried tomatoes in oil, just do your best to pat off the oil with paper towels before adding or leave the equivalent amount of olive oil from the recipe.
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