Day 28: Try this one on for thighs

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Chicken with Sun-Dried Tomato Cream Sauce

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My motivation and inspiration levels were at zero today. Four weeks into this project, and I am seriously thinking about ordering a pizza.

Nonetheless, I had pulled out some chicken thighs from the freezer and was flipping absentmindedly through cookbooks and Pinterest with a vague idea of a chicken and tarragon something-something. Then a mis-typed Google search took me to a damndelicious.net recipes for Chicken with Sun-dried Tomato Cream Sauce and bam, it all came together — motivation, inspiration and the jar of sun-dried tomatoes in the fridge.

And OMG, this one is really good. It got a “wow” from Dan, who does not wow easily, and I needed to put on bigger pants after dinner was done. Yes, I know, TMI.

Chicken thighs with sun-dried tomato cream sauce

The recipe calls for eight chickens thighs. I only did four, but I did the full amount of everything else. We made some pasta and ate every bit of that damn delicious sauce.

Damn.

Delicious.

Kitchen Castoff

Sun-dried tomatoes, packed in olive oil

This is what my kitchen really looks like while cooking.

This is how we did it

Ingredients

• Chicken thighs, bone-in, skin on
• 2-3 tbsp butter
• 3 cloves garlic
• 1/4 tsp hot pepper flakes
• 1 cup chicken stock
• 1/3 cup sundried tomatoes, julienned
• 1/2 cup cream (or half and half)
• 1/4 cup grated parmesan cheese
• 1/2 tsp each basil, thyme and oregano

Method

Heat oven to 400 degrees.

In a large Dutch oven, melt the butter over medium-high heat. Salt and pepper both sides of the chicken pieces, then place – skin side down – in the pan and let brown. If you need, go back and review my Day 3 lecture on how to brown chicken. Do Not Rush.

Remove the chicken to a plate, then add the garlic and pepper flakes, and possibly a bit more butter. Let them cook a minute or so, until they get fragrant, then stir in the stock, cream, tomatoes, thyme, basil, oregano and cheese. Bring to a boil then reduce heat and simmer, stirring, for a few minute until the sauce starts to thicken up. (It won’t get really thick).

Return the chicken to the pan, spoon some of the sauce on top, and put in the oven for about 30 – 35 minutes (or until the chicken is fully cooked), stirring it a few times. If the sauce has gotten clumpy when you take it out of the over, add a bit more cream and / or stock and mix it in.

We had it with pasta and salad.

One more time: damn delicious.

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Curious what my “Kitchen Castoffs” concept is all about? Here’s the explainer describing my 100-day project.

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