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Chicken With Sun-Dried Tomato Coconut Cream Sauce Recipe


INGREDIENTS:

  • 12 chicken thighs, bone-in, skin on (you can remove the skin before eating)
  • 3 cloves garlic, chopped
  • 1 can (14 oz) light coconut milk
  • ⅓ cup sun-dried tomatoes, chopped (not in oil)
  • ¼ cup fresh Parmesan cheese, grated (omit for dairy-free)
  • ¼ cup fresh basil, chopped
  • salt & pepper to taste

INSTRUCTIONS:

  1. Preheat your oven to 400 degrees F.
  2. Heat your large skillet over medium/high heat.
  3. Season your chicken thighs lightly with pepper (and a touch of salt if desired). Place the chicken thighs in the pan skin side down. Cook until skin is brown, about 5 minutes. Fat will render out. Drain if necessary.
  4. Flip and cook on the other side for 5 minutes.
  5. Remove the thighs from the pan. Add the coconut milk, garlic, sun-dried tomatoes and Parmesan cheese. Whisk until combined.
  6. Add back in the chicken thighs, sprinkle with fresh basil, and place your skillet in the oven. If your skillet isn't oven-proof, transfer to a baking dish.
  7. Roast the chicken uncovered for an additional 25 minutes until the chicken is cooked through.


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Chicken With Sun-Dried Tomato Coconut Cream Sauce Recipe Chicken With Sun-Dried Tomato Coconut Cream Sauce Recipe Reviewed by Jarvis Mann on 11:16 AM Rating: 5

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