When using the Sun Oven, you can never have too many chicken recipes.

This one is good served over rice or with a crusty bread to soak up the juices.

Sun Oven Braised French Basil Chicken

Ingredients

1 tablespoon olive oil

2 onions, finely chopped

4 cloves garlic, minced

1 teaspoon herbes de Provence

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 tablespoon all-purpose flour

1/2 cup dry white wine

1 cups chicken broth

1 can (14 ounce) diced tomatoes, with their juices

1 can (14 ounce) artichoke hearts, drained, rinsed, and quartered

3 pounds skinless, bone-in chicken thighs

1 red bell pepper, seeded and diced

1/2 cup fresh basil leaves, finely chopped

Preparation

Set Global Sun Oven out to preheat.

Heat the oil in a skillet over medium-high heat. Add the onions; cook until softened, about 5 minutes. Stir in the garlic, herbes de Provence, salt, and pepper. Add the flour and cook, stirring for 1 minute. Add the broth and the tomatoes and bring to a boil. Stir in the artichoke hearts and remove from heat.

Arrange the chicken pieces evenly over the bottom of a roasting pan or baking dish and pour the tomato mixture over them. Cover and cook in the Sun Oven until the chicken is fork tender, 1 to 1 1/2 hours. Stir in the red pepper and basil, continue cooking until the pepper is tender, about 20 minutes.

Makes 6 to 8 servings

SIGN UP FOR OFFERS, SALES, and Announcements!

Also learn more about Emergency Preparedness, Saving Energy, and Creating Delicious Meals Using the Sun.

You have Successfully Subscribed!

Pin It on Pinterest