Recipe: Sundried Tomato Chicken Thighs from Winter’s Hill

Winter’s Hill Estate shares this “rich and warming” flavor-packed recipe that serves four as a main dish and pairs wonderfully with a Dundee Hills Pinot Noir. You probably have most or all of these ingredients in your refrigerator and pantry right now!



  • 1 1/2 pounds boneless chicken thighs (about 5 or 6 thighs)
  • Kosher salt and freshly ground black pepper, to taste
  • 5 1/2 tablespoons all purpose flour, divided
  • 1 tablespoon canola oil
  • 1 tablespoon unsalted butter
  • 3 cloves garlic, minced
  • 1 small shallot, diced
  • 1 cup chicken stock
  • 1/2 cup half and half
  • 1/2 cup sun dried tomatoes halves
  • 2 cups baby spinach
  • 3 tablespoons freshly grated Parmesan
  • 2 tablespoons chopped fresh parsley leaves
  • 2 tablespoons chopped rosemary


  1. Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge chicken in 4 tablespoons flour until evenly coated.
  2. Heat canola oil and butter in a medium skillet over medium heat.
  3. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside. Reduce heat to medium low.
  4. Add garlic and shallot, and cook, stirring frequently, until fragrant, about 2 minutes; season with salt and pepper, to taste.
  5. Whisk in remaining 1 1/2 tablespoons flour until lightly browned, about 1 minute.
  6. Gradually whisk in chicken stock, half and half and sun dried tomatoes. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 3 minutes. Stir in spinach, Parmesan. rosemary and parsley; season with salt and pepper, to taste. Return chicken to the skillet.
  7. Serve immediately.

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