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!

 

Ingredients:

• 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

Directions:

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.