Sun-dried Tomato Chicken

INGREDIENTS:

  • 4 Chicken Thighs

  • ½ tsp sea salt

  • ½ tsp Black Pepper

  • 4 Tbsp Garlic Olive Oil

  • 1 pint Mushrooms

  • 2 cloves Garlic, minced

  • 2 Leeks, trimmed and sliced

  • ¼ cup Sun Dried Tomatoes, patted dry

  • 1 cup White Wine

  • 2 Tbsp Sicilian Lemon Balsamic

  • ¼ cup Heavy Cream

Instructions:

  • Season the chicken thighs with ¼ tsp Rosemary Sea Salt and ¼ tsp black pepper. In a large skillet over high heat, add 2 Tbsp of Garlic Olive Oil, and add the chicken. Brown 5 minutes on each side. Transfer to a plate.

    In the same skillet, add the remaining Garlic Olive Oil, mushrooms, garlic, and leeks. Saute until softened, about 5 minutes. Season with the remaining Rosemary Sea Salt and pepper.

    Stir in the sun dried tomatoes and the white wine. Let simmer until the liquid reduces to half, about 2 minutes.

    Return the chicken thighs to the skillet, nestling them into the mushroom mixture. Drizzle 1 Tbsp Sicilian Lemon Balsamic over the chicken.

    Reduce the heat to medium-low. Cover and let cook 20 minutes, until the chicken reaches an internal temperature of 165℉. Halfway through cooking, drizzle the remaining Sicilian Lemon Balsamic over the chicken.

    Remove just the chicken from the skillet, transferring to a serving dish.

    Stir the heavy cream into the sauce, and let simmer for 2 minutes. Remove from heat, and spoon the sauce over the chicken. Serve immediately and enjoy!

Products Used:

Garlic Olive Oil
from $17.00
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Sicilian Lemon White Balsamic Vinegar
from $14.00
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Pulled Chicken Sandwich