Mediterranean Style Chicken Thighs

• 1 1/2 lbs boneless skinless chicken thighs
• 1/4 cup sun-dried tomato oil
• 2 cloves garlic, sliced
• 2 None red onions, cut into wedges
• 1 None yellow pepper, seeded and cut into strips
• 3 None plum tomatoes, cut into wedges
• 2 1/2 cups tomato puree
• 6 None sun-dried tomatoes, halved
• 2 tsp fresh thyme leaves, plus additional, for garnish

1. Season chicken thighs with salt and freshly ground black pepper. Roll up chicken tightly, securing with one or two toothpicks.
2. Heat sun-dried tomato oil in large skillet on medium heat. Cook the chicken for 8-10 mins, turning once, until golden. Remove from pan with a slotted spoon. Keep warm.
3. Add garlic, onions and pepper to pan and cook for 5 mins until softened. Add tomatoes, tomato puree and sun-dried tomatoes and bring to a boil.
4. Return chicken thighs to pan with the thyme leaves. Reduce heat to low; simmer for 10 mins until sauce has reduced and thickened slightly and the chicken is cooked through. Garnish with additional thyme.

chicken thighs, tomato oil, garlic, red onions, yellow pepper, tomatoes, tomato puree, tomatoes, thyme

Taken from recipes-plus.com/api/v2.0/recipes/28763 (may not work)