Chicken Thighs in Creamy Sun Dried Tomato Sauce
Gourmet chicken thighs, Sun Dried tomato sauce made with heavy cream, white wine and sun dried tomatoes
Servings: 4 Servings
Ingredients
- 4 chicken thighs
Roasted Cauliflower
- 4 cups cauliflower side option
Creamy Sun Dried Tomato Sauce
- 4 tablespoons butter
- 2 cloves garlic
- 3 tablespoons sun dried tomatoes packed In oil see notes
- 3 tablespoons or tomato pesto Option In
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 3/4 cup heavy cream
- 2 tablespoons xanthan gum gel Recipe here or use Unflavored Gelatin
- fresh thyme or basil
Instructions
Roast Chicken Thighs
- Preheat oven to 450 degrees F. Heat cast iron pan for ten minutes.
- Place thighs skin side down for twenty minutes. Then turn over and roast for another 10-15 minutes until internal temperate reads 165 Degrees. f
Roasted Cauliflower
- Roast cauliflower for ten minutes, once the chicken thighs come out of oven, while you are making the sauce.
Creamy Sun Dried Tomato Sauce
- Add garlic and cook for one minute, stirring, making sure not to burn.
- Add red pepper flakes or bomba sauce.
- If Using Unflavored Gelatin: sprinkle 2 teaspoons over cold broth. Wait for it to bloom. Then add broth in.
- Add chicken broth and heat for a few minutes.
- Add white wine bring to boil and reduce heat. Simmer 5 or ten minutes.
- Stir In heavy cream, and either tomato pesto or sun dried tomatoes.
- Taste for seasoning. If you want to increase heat, add in more red pepper flakes or bomba sauce.
- Once sauce is complete, add in chicken thighs and cauliflower.
- Garnish with fresh thyme, basil or parsley.