Herb Chicken with Dried Tomatoes

For the Herb-Infused Chicken

The aromatic lard is the secret treasure of this dish; it infuses the chicken with a richness and depth of flavor that is worthy of any captain's table.

Ingredients

• 8 pieces chicken thighs, bone-in and skin-on
• 3 ½ ounces lard, cut into small cubes or slices
• 1 sprig fresh marjoram
• 1 sprig fresh rosemary
• 1 sprig fresh thyme
• ½ clove garlic
• 5.3 ounces dried tomatoes in oil, drained
• ½ cup dry white wine (or a 50/50 mixture of white wine vinegar and water)
• 1 to taste salt
• 1 to taste black pepper

Instructions

1. Peel the leaves from the fresh marjoram, rosemary, and thyme sprigs.
2. In a small food processor or using an immersion blender, combine the herb leaves, half a clove of garlic, a pinch of black pepper, and the lard. Blend until you get a creamy, smooth paste.
3. In a large non-stick pan, melt the herb-lard cream over medium heat until it becomes transparent.
4. Add the chicken thighs to the pan and brown them over high heat for 10 minutes, turning them from time to time to ensure a uniform golden-brown sear on all sides.
5. Sprinkle the wine over the chicken to deglaze the pan.
6. Reduce the heat to moderate, cover the pan, and cook for about 40 minutes, or until the chicken is cooked through and tender.
7. Uncover the pan. Add the drained dried tomatoes in oil, stir to combine, and season with salt if necessary.
8. Cook for a few more minutes to heat the tomatoes through.
9. Transfer the chicken and sauce to a serving plate and serve immediately.

Prep: 15 min • Cook: 50 min • Wait: No time