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 Chicken in the most amazing cream sauce |
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| Ingredients: | |||||
| 8 | bone-in, skin-on chicken thighs | ||||
| 1/4 teaspoon | or to taste salt and pepper | ||||
| 3 | garlic cloves, minced | ||||
| 1/4 teaspoon | red pepper flakes, or more, to taste | ||||
| 1 cup | chicken broth | ||||
| 1/2 cup | heavy cream | ||||
| 1/3 cup | julienned sun dried tomatoes in olive oil, drained | ||||
| 1/4 cup | parmesian cheese | ||||
| 1/4 teaspoon | each thyme, oregeno and basil | ||||
| 1/4 cup | basil leaves, chiffonade | ||||
| Directions: | |||||
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Preheat oven to 400 degrees F.
Season chicken thighs with salt and pepper, to taste. Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside. Melt remaining tablespoon butter in the skillet. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, sun dried tomatoes, Parmesan, thyme, oregano and basil. Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes. Return chicken to the skillet. Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes. Serve immediately, garnished with basil, if desired. |
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