- chicken /
- easy /
- family dinner /
- marry me chicken /
- parmesan /
- quick /
- sundried tomato /
- weeknight recipe
Marry Me Chicken
This simple dish will have you coming back for seconds in no time. It is a great meal for the family or one to save for date night (sssshhhh no one else needs to know how simple it is!).
Delicious well seasoned chicken served with a rich creamy sundried tomato and parmesan sauce.
Marry Me Chicken
Mr Coast n Smoke
Rated 5.0 stars by 1 users
Category
Dinner
Servings
4-6
Tonight, we took inspiration from a recipe that a friend of ours cooked, it is called "Marry Me Chicken" and for obvious reasons...it's DELICIOUS! It is super simple and can be cooked on the grill, gas bbq or inside using an oven and frying pan. We used a whole boned out chicken, but the original recipe called for chicken thighs.
To coat the chicken we used Bahia Barrels as we wanted something with a bit of heat, but The 13th Apostle or Winki-POP would work equally as well.
We cooked the chicken in a rotisserie basket over charcoal but again you could do it grilled over coals, grilled over gas, roasted in the oven on a high heat, in the airfryer or frying pan. Obviously there will be some difference between the cooking methods but all will taste great. I like a little bit of charring or crispy crunch on my chicken which is why we opted for the rotisserie basket.
The sauce is delicious and make sure you adjust everything to suit your tastes, it's a recipe you will make more than once!
Ingredients
-
6 chicken thighs
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2 Tbsp Olive Oil
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3 Tbsp Coast n Smoke Bahia Barrels Seasoning
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1 Tbsp butter
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2 eschalots, finely chopped
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2 garlic cloves, minced
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1 cup heavy (double) cream
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1 cup Chicken stock, low salt
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½ cup parmesan, grated
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½ cup sundried tomatoes (in oil), roughly chopped and drained
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1 Tbsp Bahia Barrels (or same spice blend you used for chicken)
For the Chicken
For the Sauce
Directions
Trim the chicken, coat with olive oil and season using your preferred Coast n Smoke seasoning
Cook the chicken on your weapon of choice til it is cooked through and golden on the outside.
While the chicken is cooking start making the sauce.
In a large skillet or frying pan, melt a knob of butter and fry off the garlic and schalots until soft.
Add chicken stock and cream and low to simmer.
Add the sundried tomatoes and parmesan, stir till combined.
Add the same seasoning you used for the chicken, to taste. Approximately 1 Tbsp will work but add more or less depending on how the sauce is tasting.
Allow the sauce to simmer for a few minutes, stirring now and again.
If the sauce needs thickening, sprinkle some flour over the top and stir continuously til incorporated and the sauce begins to thicken, do not add too much flour or the sauce will become too thick and lumpy.
Serve on a bed of rice, pasta or steamed broccoli and charred asparagus, with the chicken on top smothered in the delicious sauce.
Recipe Note
Chicken - You can use chicken breasts, thighs or like we did a whole boneless chicken. Each different cut will take a slightly different time to cook so keep this in mind when making sure your chicken is cooked through.
Cream - make sure you use double/heavy cream so the sauce thickens (you can avoid using flour to thicken it this way)
Parmesan - if possible grate the parmesan fresh, it melts easier if grated fresh rather than the pre-grated stuff you can buy - it also has more flavour. Add the parmesan in batches to ensure it melts without forming a big clump. Stir until its all combined well after adding.
Eschalots - I call them shallots but this confuses people with green spring onions! In this recipe, you want to use the little brown onion looking eschalots not spring onions.
