Let’s pause for a moment to just enjoy the colors of this pan seared chicken with sun-dried tomatoes. Oh, how it brings me pure bliss, which I could use because…
Today, I’m experiencing Post New York Missing Disorder, commonly know as PNYMD and where symptoms include longing for a walk through Central Park, a visit to the Met, the most perfectly prepared matcha latte, and food, oh the food! How I miss the food. Currently, I want to cozy up to the hot and cold bar at Eli Zabar’s on the Upper East Side and top my plate off with one, maybe two, of their delicious bakery delights.
It’s a problem… The only cure I’ve found is to go straight to the kitchen and cook up something familiar.
Pan Seared Chicken with Sun-Dried Tomatoes
- Cook Time: 1 hour
- Persons: 4
- Difficulty: Easy
- 6 bone-in, skin-on Chicken Thighs
- 3 tablespoons Olive Oil (or oil of choice), separated
- 4 Garlic Cloves, minced
- 3/4 cup Chicken Broth
- 1/2 cup canned Coconut Milk (I used full fat)
- 1 teaspoon Cornstarch (or Arrowroot Powder)
- 1/3 cup Sun-Dried Tomatoes
- salt and pepper, to taste
- Fresh Parsley
- Season the Chicken Thighs with salt and pepper to taste. Heat 2 tablespoons of the Olive Oil in a medium-sized skillet over medium-high heat and add the chicken, skin-side down, and sear for 4 minutes. Flip and sear the bottom side for 4 additional minutes. Remove from pan and set aside.
- Add the remaining 1 tablespoon of Olive Oil and the minced Garlic Cloves and cook until fragrant, about 1 minute. In a medium-sized bowl whisk the Chicken Broth, Coconut Milk (make sure to shake the can before you open it so the milk is mixed up), and Cornstarch and then add to the skillet. Stir in the Sun-Dried Tomatoes.
- Bring to a boil; reduce heat and simmer until slightly thickened, about 3 to 5 minutes. Return chicken to skillet and top with Sun-Dried Tomatoes. Cover and simmer for an additional 8 minutes.
- Serve with rice or mashed potatoes