Chicken Thighs Provence

After enjoying yesterday’s solar “fried” chicken for lunch there was still enough sunshine to keep the Sun Oven busy. I still had some uncooked thighs that I used for this stew. When it was done I divided it up into single portions to be frozen for later in the week.

Sun Oven Chicken stew with Herbes de Provence


2 plum tomatoes, cut into chunks

1 small onion, cut into chunks

1 clove garlic, minced

1/4 cup black olives

1 teaspoon herbs de Provence

1 tablespoon olive oil

salt to taste

6 bones, skinless chicken thighs


Set Sun Oven out to preheat.

Toss all the ingredient except the chicken thighs in a pot.

Nestle the chicken thighs in with the vegetables.

Cover and cook until the meat is fork tender, 1 to 1 1/2 hours.

Spoon the chicken and the cooking juices over couscous or rice to serve.

Makes 4 to 6 servings.


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