It always impresses me about Meagan’s cooking: she can take a nearly bare pantry and make something amazing out of scant ingredients. (A handy skill when you live way out in the middle of the woods like we do.) She’s done it time and again, and this was no exception…
“Let’s see, we’ve got chicken thighs, some sun-dried tomatoes, a few veggies left in the drawer… no problem!”
An hour later, we’re eating a dish that rocked our socks, warmed us up on a cool winter’s eve, and one we both agreed: “Put it on the blog!”
The nice thing about this dish is it’s malleability: if you’ve got the chicken thighs and the sun-dried tomatoes, you can really throw anything else into the pot that you like, and it’s gonna come out great.
Let your creativity flow and tell us what you did with yours!
Sun-Dried Tomato Baked Chicken Thighs
Active Time: 30 minutes
Total Time: 55 minutes
Makes 4 servings
• 4 Chicken thighs, bone in, skin on
• 1 Medium onion, chopped
• 2 Celery Stalks, chopped
• 2 Carrots, chopped
• 1/2 Cup Sun-Dried Tomatoes, sliced 1/4″ lengthwise
• 3 Garlic cloves, minced
• 1 Tablespoon Tomato Paste
• 1/4 Cup Bone Broth
• 1 Teaspoon Dried Basil
• 1 Teaspoon Dried Oregano
• Anchovy Paste (optional)
• 1 Tablespoon Butter
• Salt and Pepper
• Bacon Grease
1. Preheat your oven to 350.
2. Pat the chicken dry with a paper towel. Meanwhile, heat a large oven-safe skillet (or dutch oven) over medium-high heat on the stovetop.
3. Season the skin side of the chicken with salt and pepper (liberally!)
4. Add 1 Tablespoon bacon grease to the skillet, and allow it to heat up, but don’t let it smoke (approximately 30 seconds).
5. Put chicken thighs in skin-side down. Cook 4-5 minutes, until the skin is crisp and golden brown.
6. Season underside of chicken with salt and pepper and flip. Cook 3-4 minutes, until no raw chicken is showing. (You may need to angle or prop up individual pieces to make sure all sides are seared.)
7. Remove the chicken from the pan and set aside.
8. Add additional bacon grease if needed, heat it up, then add the onions. Caramelize, stirring occasionally, 6-8 minutes.
9. When the onions are golden brown, add the celery and carrots. Cook until softened, 3-4 minutes.
10. Remove the skillet from heat. Add sun-dried tomatoes, garlic, tomato paste, a 1″ strip of anchovy paste, bone broth, basil, and oregano. Stir to combine.
11. Flatten the mixture, then nestle the chicken, skin-side up, on top. Pour any accumulated juices into the pan. Cover and bake in the oven, 20 minutes.
12. Remove the cover, place a pad of butter on top of each piece of chicken, and finish under the broiler 4-5 minutes until the skin is crisp. Remove and serve immediately. (Shown here served over sautéed greens.)