When using the Sun Oven, you can never have too many chicken recipes.
This one is good served over rice or with a crusty bread to soak up the juices.
Sun Oven Braised French Basil Chicken
1 tablespoon olive oil
2 onions, finely chopped
4 cloves garlic, minced
1 teaspoon herbes de Provence
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon all-purpose flour
1/2 cup dry white wine
1 cups chicken broth
1 can (14 ounce) diced tomatoes, with their juices
1 can (14 ounce) artichoke hearts, drained, rinsed, and quartered
3 pounds skinless, bone-in chicken thighs
1 red bell pepper, seeded and diced
1/2 cup fresh basil leaves, finely chopped
Set Global Sun Oven out to preheat.
Heat the oil in a skillet over medium-high heat. Add the onions; cook until softened, about 5 minutes. Stir in the garlic, herbes de Provence, salt, and pepper. Add the flour and cook, stirring for 1 minute. Add the broth and the tomatoes and bring to a boil. Stir in the artichoke hearts and remove from heat.
Arrange the chicken pieces evenly over the bottom of a roasting pan or baking dish and pour the tomato mixture over them. Cover and cook in the Sun Oven until the chicken is fork tender, 1 to 1 1/2 hours. Stir in the red pepper and basil, continue cooking until the pepper is tender, about 20 minutes.
Makes 6 to 8 servings