Braised bone-in, skin-on chicken thighs are packed with flavor but the skin tends to get soggy and unpleasant. In this recipe they are browned, then the skin is discarded. Leaving behind all of the flavor and none of the unpleasantness.

Sun Oven Braised Chicken with Herbs


8 bone-in, skin-on chicken thighs, trimmed of excess fat

1 teaspoon olive oil

1 onion, minced

4 cloves garlic, minced

2 teaspoons dried thyme

1 teaspoon herbes de Provence

1 anchovy fillet, rinsed and minced

2 tablespoons tomato paste

1 tablespoon all-purpose flour

1 cup chicken broth

1/2 cup dry white wine

8 shallots, halved

2 bay leaves


Set Sun Oven out to preheat.

Heat the oil in a large Dutch oven over medium-high heat. Add 4 of the chicken thighs and brown on both sides, about 10 minutes. Transfer the chicken to a plate and remove the skin. Repeat with the remaining 4 thighs.

Pour of all but 2 teaspoons of the fat in the pot and heat over medium heat. add the onion and cook until softened, about 5 minutes. Stir in the garlic, thyme, herbes de Provence, and anchovy. Stir in the tomato paste and the flour. Whisk in the broth and wine, scraping up any browned bits. Stir in the shallots and bay leaves and return the chicken to the pot with any accumulated juices. Cover and transfer to the Sun Oven. Cook until the chicken is very tender. Remove the Dutch oven from the Sun Oven.

Transfer the chicken to a serving platter and tent with aluminum foil. Let the liquid in the pot cool for about 5 minutes, then skim off the fat from the surface. Heat the sauce over medium heat and let simmer until slightly thickened, about 5 minutes. Discard the bay leaves and season with salt and pepper. Pour the sauce over the chicken and serve with polenta, rice, or mashed potatoes.

Makes 4 to 6 servings.

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