About 45 minutes
Roasted Chicken in Sundried Tomato Cream
with Rice & Spinach
8 bone in, skin on chicken thighs
½ c sundried tomato pesto
1 pint whip cream
1 c cherry tomatoes, whole
1 c baby spinach
1 tsp garlic granules
½ tsp salt
10 cracks fresh black pepper
1 c short grain brown rice
5 leaves fresh basil, roughly chopped
Step by Step Instructions
Put the rice on and cook to package instructions (brown rice takes about 45 minutes to cook so if you are pressed for time, use any kind of white rice. If you use brown rice start the chicken once the rice has been on for 15 minutes).
Set the oven to 350° and line a baking sheet with parchment. Melt a bit of butter in a large heavy skillet and brown the chicken on both sides then transfer the chicken to the baking sheet and pop it into the oven for about 15 minutes.
Pour the whip cream into the same pan that you browned the chicken in, add the salt, pepper, and garlic granules and bring it to a hard boil. Let the cream reduce by about 1/3, then add the cherry tomatoes and keep the sauce on a medium boil for 5 minutes.
Remove the chicken from the oven once it has been in for 15 minutes, nest it into the cream sauce and maintain a gentle boil, uncovered, for about 10 minutes then lower the heat and scatter the spinach over the top, stirring gently until it wilts.
When the rice is done and the spinach has wilted serve the rice to the center of each of 4 plates. Ladle the cream sauce over the rice then nest the chicken on top. Give each plate a gentle sprinkle of fresh cracked pepper and scatter the basil on top, then sit down and enjoy the rich and delicious flavors of the fantastic dinner that you have created!
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