Corsican Chicken With Sun-Dried Tomatoes: A Taste of the Mediterranean Sun

The aroma still takes me back. I remember being a young apprentice in a small bistro tucked away on a cobblestone street. The head chef, a gruff but kind Corsican woman named Madame Dubois, would often prepare this dish on Sundays. The savory scent of chicken mingling with sun-dried tomatoes, garlic, and rosemary would fill the entire restaurant, promising a taste of sun-drenched hillsides and the salty tang of the Mediterranean. It was more than just a meal; it was a culinary story.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 5 hours
• Total Time: 5 hours 20 minutes
• Servings: 6
• Yield: 6 servings
• Dietary Type: Dairy-Free

Ingredients

• 4 lbs bone-in chicken pieces, skin removed
• 2 garlic cloves, chopped
• Salt and pepper to taste
• ½ cup chopped sun-dried tomatoes packed in oil, plus a bit of the oil
• ½ cup thinly sliced roasted red pepper strips
• 1 tablespoon chopped fresh rosemary
• ½ cup chicken broth
• 1 tablespoon cornstarch, blended with 2 tablespoons cool water
• ¼ cup chopped fresh basil

Equipment Needed

• Slow cooker
• Slotted spoon
• Saucepan

Instructions

1. Prepare the chicken by removing the skin from the bone-in chicken pieces. This helps to keep the dish leaner.
2. Place the chicken in the slow cooker.
3. Sprinkle the chicken with the chopped garlic, salt, and pepper. Be generous with the seasoning as it will flavor the entire dish during the slow cooking process.
4. Add the chopped sun-dried tomatoes, including a bit of the oil they are packed in, to the slow cooker. The oil adds richness and flavor to the dish.
5. Add the thinly sliced roasted red pepper strips. These provide a touch of sweetness and color.
6. Sprinkle the chopped fresh rosemary over the ingredients in the slow cooker. Rosemary is a key ingredient that contributes to the dish’s characteristic aroma and flavor.
7. Pour the chicken broth over the ingredients in the slow cooker. This will provide moisture and help to create a flavorful sauce.
8. Cover the slow cooker and cook on low for 5 hours, or until the chicken is cooked through. The chicken is done when the internal temperature reaches 165°F (74°C) and the juices run clear when pierced with a fork.
9. Once the chicken is cooked, use a slotted spoon to carefully remove the chicken and vegetables from the slow cooker and place them on a serving platter.
10. Pour the remaining liquid from the slow cooker into a saucepan.
11. Skim off any excess fat from the surface of the liquid in the saucepan. This will help to create a lighter sauce.
12. Bring the juices in the saucepan to a boil over high heat.
13. In a small bowl, blend cornstarch with cool water until smooth. This mixture will be used to thicken the sauce.
14. Slowly stir the cornstarch mixture into the boiling juices in the saucepan.
15. Cook, stirring constantly, until the sauce is slightly thickened. This should take just a few minutes.
16. Taste the sauce and adjust the seasoning as needed with additional salt and pepper.
17. Stir in the chopped fresh basil into the thickened sauce. Basil adds a fresh, vibrant flavor to the dish.
18. Pour the sauce over the chicken and vegetables on the serving platter.

Expert Tips & Tricks

• Browning the Chicken: For a richer flavor, sear the chicken pieces in a hot pan with olive oil before adding them to the slow cooker. This adds depth and caramelization.
• Herb Infusion: If you want a stronger rosemary flavor, add a few whole sprigs of rosemary to the slow cooker during cooking. Remove them before serving.
• Tomato Paste Boost: Stir in a tablespoon of tomato paste along with the sun-dried tomatoes for a more intense tomato flavor.
• Spice It Up: A pinch of red pepper flakes added to the slow cooker can provide a subtle kick of heat.
• Make Ahead: The sauce can be made ahead of time and stored in the refrigerator for up to 2 days. Reheat gently before pouring over the chicken.

Serving & Storage Suggestions

Serve the Corsican Chicken With Sun-Dried Tomatoes hot, garnished with extra fresh basil leaves. This dish pairs beautifully with creamy polenta, mashed potatoes, or crusty bread for soaking up the flavorful sauce. A simple green salad or roasted vegetables also make excellent side dishes.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm the chicken and sauce gently in a saucepan over medium heat, or microwave in individual portions. Freezing is not recommended as the texture of the chicken may change.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	427.8 kcal	N/A
Calories from Fat	262 g	61%
Total Fat	29.2 g	44%
Saturated Fat	8.2 g	40%
Cholesterol	138 mg	46%
Sodium	375.6 mg	15%
Total Carbohydrate	4.3 g	1%
Dietary Fiber	0.8 g	3%
Sugars	0.1 g	0%
Protein	35.3 g	70%

Variations & Substitutions

• Mediterranean Medley: Add other Mediterranean vegetables such as zucchini, eggplant, or artichoke hearts to the slow cooker.
• Olive Twist: Incorporate a handful of Kalamata olives or other briny olives for a salty, savory flavor.
• Wine Infusion: Substitute ½ cup of the chicken broth with a dry white wine for added depth of flavor.
• Italian Herb Blend: Replace the fresh rosemary with 1 teaspoon of Italian herb blend.
• Chicken Thighs: Substitute the chicken pieces with bone-in, skinless chicken thighs for a richer flavor.

FAQs (Frequently Asked Questions)

Q: Can I use fresh tomatoes instead of sun-dried tomatoes?
A: While you can, sun-dried tomatoes provide a concentrated sweetness and chewy texture that fresh tomatoes lack in this slow-cooked dish. If you use fresh tomatoes, be sure to roast them first to intensify their flavor.

Q: What if I don’t have roasted red peppers?
A: You can use jarred roasted red peppers, or roast your own by placing red bell peppers under a broiler until the skin is blackened. Then, place them in a bowl covered with plastic wrap for 10 minutes, peel off the skin, remove the seeds, and slice into strips.

Q: Can I make this in an Instant Pot?
A: Yes, you can adapt this recipe for the Instant Pot. Sauté the chicken first for a few minutes, then add the remaining ingredients and cook on high pressure for about 20-25 minutes, followed by a natural pressure release.

Q: How can I thicken the sauce without cornstarch?
A: You can use arrowroot powder as a substitute for cornstarch. Alternatively, you can create a beurre manié by mixing equal parts of softened butter and flour, then whisking it into the sauce while it simmers.

Q: Is it necessary to remove the skin from the chicken?
A: Removing the skin helps to reduce the amount of fat in the dish. However, if you prefer the flavor of the skin, you can leave it on, but be sure to skim off any excess fat from the sauce after cooking.

Final Thoughts

So, gather your ingredients, breathe in the aroma of rosemary and sun-dried tomatoes, and transport yourself to the sun-kissed shores of Corsica. This dish is more than just a recipe; it’s an experience. I encourage you to try this Corsican Chicken with Sun-Dried Tomatoes and let the flavors transport you. Don’t hesitate to share your own experiences and tweaks – every kitchen has its own story to tell! Perhaps pair it with a crisp glass of Vermentino for the full Mediterranean experience. Bon appétit!