Creamy Roast Chicken with Sun-Dried Tomatoes and Peas by @coxys_kitchen
Recipe serves 4 people
Prep time: 10 mins
Cooking time: 45 mins
- 8 chicken pieces, e.g. thighs or legs
- 3 Tbsp olive oil
- Large knob of butter
- 2 medium garlic cloves, crushed
- 200 ml chicken stock
- 140g sun-dried tomatoes, sliced
- 200g frozen peas
- 200g full or reduced fat crème fraîche
- Smll handful of basil leaves, shredded
Preheat the oven to 200c, Gas Mark 6.
While the oven is heating, heat 1 Tbsp of the olive oil in a large frying pan, add the chicken pieces and butter and brown the chicken for a few minutes on each side.
When the chicken has browned, transfer the chicken to a roasting tray and cook in the oven for 30 minutes.
Ten minutes before the chicken is done, heat the remaining oil in the same frying pan and gently cook the crushed garlic. Add the hot chicken stock and deglaze the pan, scraping off all the crispy bits from browning the chicken. Add the frozen peas and simmer until the liquid has reduced by half, by this time the chicken will be done.
Stir in the crème fraîche, the sliced sundried tomatoes and season with salt and plenty of ground black pepper. Add the chicken pieces and any juices back in to the pan and simmer gently for 5 minutes. Taste and adjust the seasoning if necessary, then sprinkle with the basil and serve.
I serve mine with olive oil mashed potatoes, but rice or pasta works well too.
- Add a teaspoon of Dijon mustard to turn it into a subtle mustard cream sauce
- Use the excess sauce over pasta to create a deliciously creamy pasta dish
About Coxy’s Kitchen
Coxy’s Kitchen provides a private dining and home-cooking service throughout Yorkshire. With Christmas just around the corner, why not book Coxy’s Kitchen to cook at your Christmas dinner or drinks party – lockdown rules permitting. To make an initial enquiry, email email@example.com