Focus on food: August 05, 2008

Roasted Sun-Dried Tomato Chicken

Click here for some great recipes from DeLoach Vineyards with Susan Hayes

Ingredients:

• Four whole chicken legs
• 8 oz. Sun Dried Tomatoes
• 1 medium onion, finely chopped
• 1 cup vinegar
• Olive Oil
• Dried Basil
• Salt and Pepper

Method of Preparation:

• Puree Sun Dried Tomatoes in blender while slowly adding olive oil. Continue to puree until mixture becomes spreadable. Set aside.

• Add two tablespoons olive oil to skillet over medium heat.

• Add onions and one teaspoon salt and cook for 5 minutes or until translucent.

• Add vinegar and increase heat to high.

• Reduce vinegar to one half and lower heat.

• Add Sun Dried Tomato pesto and mix well. Add basil, salt and pepper to taste.

Cooking Instructions for Chicken:

• Preheat oven to 350 degrees.

• Rinse chicken and remove excess fat. Place in oven safe dish and pour Sun

• Dried Tomato mixture over chicken.

• Cover with tin foil and cook in oven for one hour.

• Remove tin after one hour and cook for extra 1/2 hour, or until chicken browns slightly.
Enjoy!