Mediterranean Style Chicken Thighs

1. 1

   Season chicken thighs with salt and freshly ground black pepper. Roll up chicken tightly, securing with one or two toothpicks.

2. 2

   Heat sun-dried tomato oil in large skillet on medium heat. Cook the chicken for 8-10 mins, turning once, until golden. Remove from pan with a slotted spoon. Keep warm.

3. 3

   Add garlic, onions and pepper to pan and cook for 5 mins until softened. Add tomatoes, tomato puree and sun-dried tomatoes and bring to a boil.

4. 4

   Return chicken thighs to pan with the thyme leaves. Reduce heat to low; simmer for 10 mins until sauce has reduced and thickened slightly and the chicken is cooked through. Garnish with additional thyme.

* Per serving · 4 servings · Values may vary.

No additional tips available.