I rustled up this dinner just before going on holiday as I had chicken thighs which needed using up.

It’s a bit like Tuscan chicken which I make a lot but the sun dried tomatoes are really convenient because you can use the oil from the jar to fry the ingredients and it already includes garlic and oregano. I always check the ingredients on the sun dried tomatoes jar to to make sure they don’t include unwelcome additives.

I’ve used my own home made chicken stock here but water or more wine will do. Serve with pasta – I used pappardelle.

Serves two.

Ingredients

• 4 free range chicken thighs
• Flour to coat
• 1 onion, sliced
• Oil from a jar of sun dried tomatoes
• 4/5 sun dried tomatoes from the jar, roughly chopped
• Teaspoon of tomato paste
• Handful of cherry tomatoes, cut in half
• Glass of white wine
• 200ml chicken stock or water
• Tablespoon of creme fraiche
• Juice of half a lemon
• Salt and pepper

Method

1. Season about a tablespoon of plain flour with salt and pepper and use to coat the chicken.
2. Heat about a tablespoon of the oil from the jar of sun dried tomatoes and fry the chicken until lightly browned. Remove from pan.
3. Fry the onions in the oil until soft, add the sun dried tomatoes, tomato paste and cherry tomatoes and cook for a few minutes.
4. Add the wine, chicken stock and lemon juice and put the chicken thighs back. Simmer for about 20 minutes or until the sauce has reduced and thickened. If cooking pasta you can add a ladleful of the cooked pasta water to the chicken mixture.
5. Add the creme fraiche and cook for another minute before serving.