Burgundy Wine Sundried Tomato Chicken Thighs


4 x large chicken thighs

1 tsp salt

1 + ¼ tsp tsp black pepper

¾ jar of Yo Mama’s Burgundy wine sauce 

1 cup heavy cream

⅓ cup chopped sundried tomatoes

6 x large basil leaves

1 tbsp chili flakes

Garnish: chili flakes, dried parsley



  1. Wash, clean and dry 4 large chicken thighs and place in a medium bowl
  2. Season chicken with 1 tsp salt and 1 tsp pepper. Set aside
  3. In a separate bowl, combine Yo Mama’s Burgundy Wine sauce and heavy cream. Mix thoroughly 
  4. Place the chicken thighs in a greased 12” cast iron skillet and pour the Burgundy sauce mixture evenly over the chicken
  5. Top with sundried tomatoes, chili flakes, basil leaves and ¼  tsp pepper
  6. Bake at 400F for 40 minutes 
  7. Out of the oven let cool for 10 minutes and garnish with chili flakes and dried parsley
  8. Enjoy!