Focus on food: May 02, 2009

Roasted Sun-Dried Tomato Chicken

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

Directions:
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!