Sundried Tomato Chicken Thighs

This dish is rich and warming during these cold winter months, and the flavors pair perfectly with our 2018 Pinot Noir.

Recommended Wine Pairing

2018 Pinot Noir

“Pretty and bright red in the glass, this smells of red berries with tobacco leaf adding a hint of savor. The flavors are more strawberry and cherry, with the energy and lift for Parisian ham.” 91 points. Wine & Spirits.


Sundried Tomato Chicken Thighs

Recipe Courtesy of Paul

Serve with 2018 Pinot Noir

Serves 4

Prep Time: 1 hour


1 cast iron skillet
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


Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge chicken in 4 tablespoons flour until evenly coated.
Heat canola oil and butter in a medium skillet over medium heat.
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.
Add garlic and shallot, and cook, stirring frequently, until fragrant, about 2 minutes; season with salt and pepper, to taste.
Whisk in remaining 1 1/2 tablespoons flour until lightly browned, about 1 minute.
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.
Serve immediately.