My parents came for lunch on Fathers Day weekend and as I don’t get to cook for them all that often (we usually spend more time at their house) I wanted to make something warm, saucy and delicious.
On the menu was chicken thighs cooked in the most divine creamy sundried tomato sauce, roasted baby potatoes with garlic and herbs, sauteed baby marrows and young carrots. The second best part, after the sauce, was the freshly baked Portuguese rolls from our local Portuguese bakery which were perfect to mop up all the creamy deliciousness and even became a second meal – rolls and sauce!
Preheat oven to 200 degrees C. Season 16 chicken thighs with ground coarse salt and black pepper.
Place 1kg baby potatoes into a large, shallow oven dish or roasting tray. Drizzle with olive oil, add a few knobs of butter, ground salt and pepper and Italian mixed herbs. Place into the oven to start roasting while preparing the chicken. Total cooking time should be around an hour, give the dish a shake/mix every 15 minutes or so. The special trick to my potatoes is to forget about them so that they don’t quite burn but become slightly charred and crispy on the outside.
Melt 3 tablespoons butter in a large, deep frying pan over high heat. Add chicken thighs, skin down first and brown on both sides, about 2 to 3 minutes on each side. Do this in batches if necessary, then remove chicken and place into an oven dish.
If necessary, add another tablespoon of butter to the pan. Add 2 teaspoons crushed garlic, a sprinkling of smoked chilli flakes (to taste) and cook while stirring for 2 minutes. Add to this 2 cups chicken stock, 1 cup double thick cream, 2/3 cup jullienne sundried tomatoes (drained of olive oil), 1/2 cup grated Parmesan and 1/2 teaspoon each of dried basil, thyme, oregano. Simmer for 5 minutes or until slightly thickened.
Pour sauce over the chicken thighs and place into the oven for about 30 minutes or until completely cooked through.
Quarter 8 young carrots and 8 baby marrows lengthways. Put the carrots into a small plastic bag, tie a loose knot and microwave them on high for 5 minutes. Empty carrots (and any juices) into a frying pan with a small glug of olive oil and add the baby marrows. I sauteed/steamed them with a lid on for a while to nicely soften the marrows, then removed the lid and let them stir fry to get some lovely brown colouring.
I then opened a bottle of ice cold Fat Bastard Chardonnay which is one of my favourites that just complimented the creamy dish so well.
This is a meal that you should take your time cooking and also take your time eating and enjoying with your family! Let us know what you did for Fathers Day?
PS… love you, Dad!