Today's adventure in Saturday night suppers is Chicken Thighs in Sun Dried Tomato Sauce. As a bonus we prepped a side dish, Roasted Asparagus in Lemon Vinaigrette. Both are reasonably simple recipes, however, we made a few changes due to a poor shopper, me. We used 18% cream instead of heavy cream, and dried basil instead of fresh basil leaves for the chicken. The asparagus did not have lemon zest because someone forgot to buy lemons and we did not have parsley either. Still, both turned out fine, and after the second bottle of wine, we didn't care very much.
Chicken Thighs in Sun Dried Tomato Sauce These chicken thighs are quick and easy dinner. Eat them as is, or serve over pasta or rice.
Course Main Course Cuisine American Prep Time 5 minutes Cook Time 25 minutes Total Time 30 minutes Servings 4 Calories 566kcal Ingredients
1 1/2 lb. chicken thighs skinless and boneless,
Salt and black pepper 1 tablespoon olive oil
1/2 cup white wine 1 cup chicken broth/stock sodium free
1 cup cup heavy cream 2 tsp Dijon Mustard
1/2 teaspoon sea salt 1 teaspoon Italian seasoning
1 1 teaspoon onion powder
2 teaspoons garlic powder
1/2 cup sun dried tomatoes chopped
1/2 cup Parmesan grated
1 cup basil leaves
1. Pat the chicken thighs dry with paper towels. 2. Preheat a large skillet on medium high heat. Add olive oil and then add the chicken and cook until golden brown on both sides.About 6-8 minutes total. Remove onto a plate.
3. Chop your sun-dried tomatoes and add them to the pan. Cook for about 2 minutes
4. Add white wine and simmer for 2 minutes to let the alcohol evaporate.
5. Now add chicken stock heavy cream, Dijon mustard, salt, Italian Seasoning, onion and garlic powders. Bring the mixture to a low simmering point and then add Parmesan cheese. Use a whisk or a wooden spoon and mix it in until you have a smooth mixture.
6. Add basil leaves and cook until wilted.
7. Return chicken to skillet and allow it to warm up for an additional 5 minutes.
8. SERVE chicken with sauce on top.
Roasted Asparagus with Lemon Vinaigrette
PREP TIME 10 mins COOK TIME 12 mins TOTAL TIME 22 mins
SERVINGS 4 servings CALORIES 91 kcal
1 pound (450 g) asparagus
2 tablespoons (30 g) very finely chopped shallot
1 tablespoon (15 ml) red wine vinegar
Freshly grated zest from one lemon
1 tablespoon (25 ml) fresh lemon juice
½ - ¾ teaspoon fine sea salt
2 tablespoons (30 ml) extra-virgin olive oil
Freshly ground black pepper
1 green onion root end and one inch green top trimmed
2 tablespoons finely chopped Italian parsley
Flaky sea salt optional
1. Preheat oven to 450 (225C) degrees.
2. Trim off the tough ends from the asparagus and place on a small rimmed baking sheet.
3. Whisk together shallot, vinegar, 1 teaspoon lemon zest, lemon juice and 1/2 teaspoon salt in a small bowl. Let it sit for 10 minutes, then whisk in the olive oil until the dressing is emulsified. Taste and season with additional salt, if needed.
4. Pour 2 tablespoon of the vinaigrette over the asparagus and season to taste with black pepper. Sprinkle with 1 tablespoon water.
5. Slice the green onion into thin rings. Combine the green onion, parsley and remaining lemon zest in a small bowl.
6. Place the baking sheet in the oven and roast10 - 12 minutes, until the asparagus is beginning to brown at the tips.
7. Transfer asparagus to a serving plate. Drizzle with the remaining vinaigrette and sprinkle with the parsley mixture. Finish the dish with a pinch of flaky sea salt, if you like.
We served with a bed of white Basmati rice and paired with Chilean wine, one of our favourites, Coyam. It is a blend of a variety of organic grapes. A very good wine, in the $20.00 range and is great with food and and as a glass when the doctor orders it.