When my husband found this recipe from the nice folk at EatingWell Magazine and asked me to make it; I had a bit of an ingredient shopping breakdown while at the market.
Slivered sun-dried tomatoes in olive oil?
Heavy creamy and shallots?
Yeh, you betcha!
Ermmm… how about bone-in, skin-on chicken thighs?
Those’ll work, right?
And yes, actually, they worked a treat; the only change I would make in the future, and I might do this with chicken cutlets, too, is that I will double the amount of wine and cream in the sauce.
So, cutlets or thighs, try this pretty tasty chicken dish, soon!
•2 lb bone-in, skin on chicken thighs (four)
•2 tbsp olive oil from sun-dried tomato jar
•1/2 cup slivered sun-dried tomatoes
•1/2 cup chopped shallots
•2 cloves garlic
•1 tbsp Sherry Peppers Sauce*
•1/2 cup dry white wine
•1/2 cup heavy cream
*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.
Season both sides of the chicken with the Seasoned Salt and pepper and set aside.
Add the two tablespoons of oil from the sun-dried tomato jar to a large pan and warm over medium heat.
Add the thighs, skin side down, and cook for six or seven minutes, then flip and cook for another ten minutes or so, until and instant read thermometer inserted in the largest thigh reads 165º.
Remove the chicken from the pan, loosely cover, and keep warm.
Add the sun-dried tomatoes, shallots, and the garlic to the pan and cook, stirring constantly, for one minute.
Raise the heat to high and add the Sherry Peppers Sauce and the wine, scraping the bottom of the pan to get up any of those tasty browned bits.
Cook, stirring often, for another couple of minutes, until any liquid in the pan has mostly cooked off.
Reduce the heat to medium and stir in the cream. I think you can see how the sauce, while quite nice, is gonna be a little bit sparse, so, even if you haven’t doubled up on the wine, go ahead and add more cream.
Note: to paraphrase Julia Child: “if you’re concerned about all that cream, use butter.”
Reduce the heat to low, return the chicken to the pan – I also added some Blanched Asparagus – toss to coat well with the sauce, then cover and let rest on the stove until heated through.
Very nice! We had ours with tiny potatoes and thought it a fine dinner.