Sundried Tomato Chicken

Sundried Tomato Chicken
We like to call this dish fancy-ish comfort food... Chicken thighs braised in a creamy, savory, sundried tomato sauce with mushrooms and leeks. A dish perfect to top mashed potatoes, wild rice, pasta, or just on its own!  Recipe By Taylor MacDougall

Products used: Garlic Olive Oil, Rosemary Sea Salt, Sicilian Lemon Balsamic Vinegar


4 Chicken Thighs
½ tsp SOOC Rosemary Sea Salt
½ tsp Black Pepper
4 Tbsp SOOC Garlic Olive Oil
1 pint Mushrooms
2 cloves Garlic, minced
2 Leeks, trimmed and sliced
¼ cup Sun Dried Tomatoes, patted dry
1 cup White Wine
2 Tbsp SOOC Sicilian Lemon Balsamic
¼ cup Heavy Cream


Season the chicken thighs with ¼ tsp Rosemary Sea Salt and ¼ tsp black pepper. In a large skillet over high heat, add 2 Tbsp of Garlic Olive Oil, and add the chicken. Brown 5 minutes on each side. Transfer to a plate.

In the same skillet, add the remaining Garlic Olive Oil, mushrooms, garlic, and leeks. Saute until softened, about 5 minutes. Season with the remaining Rosemary Sea Salt and pepper.

Stir in the sun dried tomatoes and the white wine. Let simmer until the liquid reduces to half, about 2 minutes.

Return the chicken thighs to the skillet, nestling them into the mushroom mixture. Drizzle 1 Tbsp Sicilian Lemon Balsamic over the chicken.

Reduce the heat to medium-low. Cover and let cook 20 minutes, until the chicken reaches an internal temperature of 165℉. Halfway through cooking, drizzle the remaining Sicilian Lemon Balsamic over the chicken.

Remove just the chicken from the skillet, transferring to a serving dish.

Stir the heavy cream into the sauce, and let simmer for 2 minutes. Remove from heat, and spoon the sauce over the chicken. Serve immediately and enjoy!