Baked Chicken Sun-dried Tomatoes
Baked chicken with sun-dried tomatoes is a delightful and flavorful dish that combines the succulence of tender chicken with the intense and tangy taste of sun-dried tomatoes.
Ingredients
Chicken
- 1 1/2 lb chicken drumsticks
- 1/3 cup sun-dried tomatoes
- 1/4 cup olive oil
- 5 cloves garlic-minced
- 4 tsp herbes de Provence
- 2 1/2 tsp kosher salt
- 3 tsp fish sauce
- 1 tsp black pepper
- 1 tsp granulated garlic
Sauce
- 1/4 cup water
- 2 tsp cornstarch
- 2 tbsp butter
- 2 tbsp parlsey-chopped
Herb de Provence
- 1 tsp rosemary
- 1 tsp thyme
- 2 tsp marjoram
- 1/2 tsp basil
- 1/2 tsp chervil
- 1/2 tsp mint or chop 1 fresh sprig
Instructions
- Toss the ingredients for the chicken in a large bowl. Cover and refrigerate for at least 1 hour but overnight is even better.
- Preheat the oven to 400'. Using a 12" oven safe skillet place the drumsticks in a single layer. Pour the remaining marinade over the drumsticks. Bake until the chicken reaches 185' which will take about 55 minutes.
Sauce
- When the chicken is done transfer to a platter. Leave the pan juices behind to use in the sauce.
- Whisk the cornstarch and water together and then whisk into pan juices. Bring to a simmer, scraping up the brown bits from the bottom of the pan. Simmer until thickened about 2 minutes.
- Off heat whisk in the butter and the parsley. Spoon sauce over the chicken and serve. Add more parsley as a garnish.
Herbes de Provence
- Add all the ingredients to a bowl and whisk together. You will have more than you need. Use the extra on some roasted carrots or save for another use.