This is turning into my weeknight/lazynight/must clean the kitchen blue plate special. You can start dinner and then let it finish in the oven with minimal prep. I've been making a few variants: so far the sherry and tomatoes are my favourite. The tomatoes give the sauce a pretty colour and provide small bursts of salty-savory tomato goodness.
1 pkg. boneless, skinless chicken thighs (about 5)
scant tbsp. olive oil
1 onion, chopped
1/4 c. good sherry or marsala wine
1/8 c. heavy cream
1/4 c. oil-packed sundried tomatoes, chopped.
salt and pepper to taste
Preheat oven to 350 F
Season the chicken with salt and pepper. Heat olive oil in a saute pan on med-high heat, then brown the chicken on each side. Add the onion around the chicken and cook together for another few minutes. Splash sherry into the pan and reduce for about a minute, then drizzle with cream and add the tomatoes. Cover and place in the oven. Ignore for about 30 min, or until the chicken is cooked through. Remove the lid and return to the oven while you steam some vegetables or toss a salad together. After about 5-10 more minutes, the sauce will have reduced further and caramelized a little around the chicken.
The timing on this is highly approximate and quite forgiving.
So far, this was best over fresh spinach fettucine from Il Pastaio. When I don't have fancy pasta, I like to serve it with brown rice or potatoes.Posted by naomi on March 20, 2006 | TrackBack