I picked up a jar of roasted sundried tomatoes the other day at the supermarket, and was inspired to whip up a chicken dish in celebration of the arrival of Spring. The toasty piquancy of sundried tomatoes is mellowed by cream, and kicked up a notch with fresh basil.
Ingredients (feeds 4):
4 chicken (apportion about 1 pc per person)
2 tbsp olive oil
10 cloves garlic, minced
1/2 cup sundried tomatoes, drained of oil and chopped roughly
1 tsp red pepper flakes
1/2 cup dry white wine
2 cups chicken stock
1/2 cup heavy cream
1/2 cup fresh basil, sliced into strips
1/2 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp dried basil
1) Sear chicken in olive oil till golden brown, salting liberally. Set aside and reserve.
2) Fry garlic in chicken-fat-infused olive oil till fragrant, about 2 minutes on medium-heat. Add sundried tomatoes and fry till toasty, about 2 minutes.
3) Add pepper flakes, and fry till toasty, about 1 minute.
4) Add wine, stirring through and reduce until almost evaporated, about 1 minute.
5) Add chicken stock.
6) Return chicken to pan.
7) Add dried thyme, oregano, basil, bring to a boil, and reduce heat to a simmer, covered, for 30-40 minutes.
8) Remove chicken to plates, leaving behind the sauce. On low heat, add cream, stirring through.
9) Turn off heat, add fresh basil, stir through and let the residual heat wilt herbs.
10) Ladle sauce over chicken to serve. This shouldn't need any further salting.