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Pollo con Pumate

MichaelMichael Shepherd

Chicken with Sun-Dried Tomatoes

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Makes 4 servings
total time:
45 min

Save this recipe 1
Save this recipe 1
Makes 4 servings
total time:
45 min


  • 3 T olive oil (mixed with some oil from sun-dried tomatoes)
  • 2/3 cup diced pancetta
  • 2 lbs boneless skinless chicken thighs
  • Salt and ground black pepper
  • 2 cups sliced (1/4 inch) red onions
  • 4 heaping tablespoons julienned sun-dried tomatoes
  • 2 T finely minced garlic
  • 1/2 cup chicken stock
  • 2/3 cup basil chiffonade
  • optionally, 1/2 cup mild olives
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  • 1

    Sprinkle the chicken with salt and pepper. Heat 2 tablespoons oil in a very large sauté pan over medium-high heat. Add the chicken pieces and brown well on all sides, about 5 minutes. Remove the chicken from the pan.

  • 2

    Cook pancetta over medium heat until slightly crisp, about 3-4 minutes. Remove the pancetta with a slotted spoon and set aside.

  • 3

    Add the remaining tablespoon oil to the pan with the pancetta fat and heat over medium heat. Add the onions and cook 5 minutes. Stir in the tomatoes and cook until the onions are browned, about 4 minutes. Stir in the garlic and add the stock. Return the chicken to the pan and stir in half the basil. Cook over low heat 2 to 3 minutes, then sprinkle with the pancetta, olives, and remaining basil. Serve with roasted potatoes.

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