RECIPES

SUN DRIED TOMATO + ROSEMARY CHICKEN

SUN-DRIED TOMATO + ROSEMARY CHICKEN: YOU WILL BE SURPRISED HOW MUCH YOU LOVE THIS DISH, AND HOW LITTLE WORK IT TAKES, TO MAKE IT HAPPEN.

OF COURSE, CHICKEN IS ALWAYS GOOD WITH A LITTLE SALT & PEPPER AND A FEW SPICES, BUT IT ALSO TAKES ON FLAVOR VERY WELL. SO WHEN YOU GET TIRED OF PLAIN ‘OL BIRD, TRY CHOOSING A FEW INGREDIENTS WITH STRONG PERSONALITIES, LIKE SUN-DRIED TOMATOES, GARLIC + ROSEMARY.

THIS DISH IS QUITE HEARTY, SO IT IS BETTER IN COOLER WEATHER. BUT IF YOU ARE IN BOSTON THIS TIME OF YEAR, AND GETTING A LITTLE SICK OF WINTER, THIS IS YOUR CHANCE TO CHEAT A LITTLE AND SNEAK IN SOME SPRING BY SERVING IT WITH ASPARAGUS.

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WHAT YOU WILL NEED FOR SUN-DRIED TOMATO + ROSEMARY CHICKEN

4-6 Pastured, Skin-On Chicken Thighs (Yes…thighs. Yes…with skin. They really do taste better than white meat.)

2-3 Sprigs of Fresh Rosemary

10-12 Sun-dried Tomatoes

3 Cloves Garlic, peeled

Olive Oil

2 Tbsp. Butter

Salt & Pepper

Fresh Asparagus

DIRECTIONS:

Preheat oven to 375*

Boil 1 cup of water, turn off the heat, then add the Sun-dried Tomatoes for about 5 minutes.

Drain the water from the Tomatoes, and set aside.

In the case that you don’t have a food processor or blender:

Put the Sun-dried Tomatoes, Garlic Cloves, and 1/4 Cup Olive Oil into the bowl of the blender or food processor.

Hold the tops of the Rosemary, 1 sprig at a time, and slide your fingers down the stem, removing all of the leaves. Add them to the any food processor.

Put on the lid, and process until this forms a paste, like this:

The paste should be rather thick, but easy to spread. If you need to thin it out more, add a bit of the Sun-dried Tomato water that you saved. Just add a little at a time, until you reach the consistency that looks right to you.

In the event that you don’t have a food processor or blender:

Finely chop all ingredients, then mix in a bowl with the Olive Oil.

Put your Chicken Thighs into an oven-proof baking dish, or pan. Sprinkle them with Salt & Pepper.

Scrape out all of the paste, and spread onto your Chicken Thighs.

Put into the oven, on the middle rack, for about 40 minutes.

AFTER 30 MINUTES:

Heat up a medium pot of water, and add the Asparagus. Cook until just tender. Drain the water, and discard. Add Butter, Salt + Pepper to the Asparagus, and keep in the pot, with a lid on it until the Chicken is ready to serve.

TO CHECK IF THE CHICKEN THIGHS ARE DONE:

After 40 minutes…and not before, insert a knife tip into one of the thighs. The juice should run out, and it should be clear. If it is still pink or red, let them cook for another 10 minutes.

If the Sun-Dried Tomato topping starts to burn, cover loosely with foil.

Also Know: Creamy Chicken Soup and Mushroom Bisque

Find some great company, and serve this with delicious wine. I chose a bottle of Montemelino Sangiovese + Gamay from Umbria that I bought from the great people at The Wine Bottega in Boston’s North End.

BUON APPETITO!

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