Side Pannel
Chicken Creamy Sun Dried Tomato Sauce
Chicken Creamy Sun Dried Tomato Sauce
- Recipe Submitted by maryjosh on 02/27/2020
Ingredients List
- 1 cup gluten-free flour
- 8 Chicken thighs (with bone and skin)
- 5 tablespoons extra-virgin olive oil, divided
- 1 medium yellow onion, peeled, cut in half and thinly sliced
- 2 large cloves garlic, minced
- 1/3 cup Marsala wine
- 1 teaspoon Italian seasoning
- 1/2 cup sun-dried tomatoes (packed in oil), thinly sliced
- 13.5 ounce can Coconut Milk
- 1 cup chicken broth
- 1 1-inch chunk of Parmesan cheese, plus more grated for garnish
- Fresh basil leaves, sliced for garnish
Directions
Mix together the gluten free flour, salt, and pepper in a medium size bowl.
Toss the chicken thighs in the mixture until lightly coated.
Heat 2 tablespoons of extra virgin olive oil in a large Dutch oven pan.
Add 4 chicken thighs to the pan and cook over medium low heat for 3 to 4 minutes on each side, or until lightly browned. Remove from pan and set aside.
Repeat with another 2 tablespoons of extra virgin olive oil and chicken thighs.
Add the remaining tablespoon of oil to the pan, if needed.
Add the sliced onion and saute for 2 minutes.
Add the garlic, marsala wine, sun-dried tomatoes, Italian Seasoning and saute for another minute.
Add the coconut milk and chicken broth and parmesan cheese to the pan and bring to a boil.
Stir to melt the cheese into the sauce.
Reduce to low heat and add the chicken to the sauce in a single layer.
Cover pan with a lid and simmer for 20 minutes or until the chicken is cooked through.
Garnish with extra parmesan cheese and sliced basil.
Toss the chicken thighs in the mixture until lightly coated.
Heat 2 tablespoons of extra virgin olive oil in a large Dutch oven pan.
Add 4 chicken thighs to the pan and cook over medium low heat for 3 to 4 minutes on each side, or until lightly browned. Remove from pan and set aside.
Repeat with another 2 tablespoons of extra virgin olive oil and chicken thighs.
Add the remaining tablespoon of oil to the pan, if needed.
Add the sliced onion and saute for 2 minutes.
Add the garlic, marsala wine, sun-dried tomatoes, Italian Seasoning and saute for another minute.
Add the coconut milk and chicken broth and parmesan cheese to the pan and bring to a boil.
Stir to melt the cheese into the sauce.
Reduce to low heat and add the chicken to the sauce in a single layer.
Cover pan with a lid and simmer for 20 minutes or until the chicken is cooked through.
Garnish with extra parmesan cheese and sliced basil.
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