| Recipes |

Sundried Tomato-Topped Chicken

Food and prop styling by Shiri Feldman
Food prep and styling by Chef Suzie Gornish
Photography by Felicia Perretti

The fact that there is a food processor involved and I'm still advocating for this recipe says something really important about the flavor integrity of this dish. The sundried tomato sauce brings you a meal experience that is bursting with flavor and elegance, and the aroma is something out of this world. Plus, it presents beautifully. Enjoy.


  • 4 chicken bottoms, skinned (will be delicious with skin on also)
  • 2 Tbsp Dijon mustard
  • 1 Tbsp silan, plus more for drizzling
  • 1 Tbsp olive oil
  • garlic powder
  • sundried tomatoes, for spreading around chicken
  • garlic cloves, for spreading around chicken
Sundried Tomato Sauce
  • ⅔ cup sundried tomatoes
  • 8 cloves garlic
  • 2 tsp soy sauce
  • 1 packed cup fresh parsley leaves
  • 1 tsp dried basil
  • ½ tsp sea salt
  • ½ tsp ground black pepper
  • ½ cup olive oil

Preheat oven to 350°F (175°C).

Mix Dijon, silan, and 1 Tbsp olive oil and set aside.

To make the sauce, place the sundried tomatoes in a food processor fitted with the S blade. Pulse for 2 minutes. Add 8 cloves garlic, soy sauce, parsley, dried basil, salt, pepper, and olive oil and pulse again until everything is finely chopped. You might have to stop the processor and push the ingredients around from time to time.

Season chicken with salt, pepper, and garlic powder. Smear the Dijon mixture all over the chicken pieces. Spread the sundried tomato sauce on the chicken and pat it down gently all over the chicken. Sprinkle whole garlic cloves and sundried tomatoes around the chicken. Drizzle silan over the pan.

Cover and bake for 112 hours. Uncover and raise oven temperature to 375°F (190°C), baking for another 15–20 minutes to crisp.


(Originally featured in Family Table, Issue 853)

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