Chicken Thighs with sun-dried tomatoes
Recipe by Alexander Svenne, former chef and co-owner, Bistro 7 1/4, Winnipeg
4 Roma tomatoes (cut into wedges)
1/2 cup sun-dried tomatoes
4 garlic cloves
1 small onion (diced)
1/2 cup red wine
1 tbsp olive oil
1 cup basil leaves
8 chicken thighs (bone in, skin on)
to taste salt and pepper
1.Combine all ingredients — except chicken, salt and pepper — in a roasting pan
2.Top tomato mixture with chicken thighs
3.Season with salt and pepper
4. Roast in a 200°C (400°F) oven until chicken skin is crispy and thighs are fully cooked
N.B.: Serve on polenta or with rice, potatoes or wilted greens
Yield: Four servings
