CREAMY BAKED CHICKEN WITH SUN-DRIED TOMATOES & PEPPERS

INGREDIENTS

• 8 chicken thighs (skin-on, bone-in for best flavour)
• 2 tablespoons olive oil
• 1 yellow pepper, sliced
• ½ cup sun-dried tomatoes
• 200g Président Onion Marmalade Cream Cheese
• ½ cup chicken stock
• ½ cup cream (optional)
• 2 cloves garlic, minced
• 1 tablespoon dried Italian herbs
• salt & black pepper, to taste
• fresh basil leaves, for garnish

METHOD

1. Preheat oven to 190°C. Season the chicken thighs with salt, pepper, and herbs.
2. Heat olive oil in a pan, sear the chicken thighs skin-side down until golden. Remove and set aside.
3. In the same pan, sauté garlic and sliced yellow pepper for 2–3 minutes. Add sun-dried tomatoes. Stir in the Président Onion Marmalade Cream Cheese and chicken stock (plus cream if using) to form a smooth sauce.
4. Place the chicken in a baking dish, pour the sauce over, cover, and bake for 25–30 minutes until the chicken is cooked through.
5. Garnish with fresh basil leaves and serve hot with crusty bread.