Main Dish # 40 Min.

Creamy chicken with sun-dried tomatoes sauce

8 fillet, skin-on chicken thighs

Salt and freshly ground black pepper, to taste

3 tablespoons unsalted butter, divided

3 cloves garlic, minced

1/2 teaspoon red pepper flakes

1 cup chicken stock

1/2 cup heavy cream

1/3 cup julienned sun dried tomatoes, drained

1/4 cup freshly grated Parmesan

1/4 teaspoon dried thyme,1/4 dried oregano

1/4 cup basil leaves

Serves

8 people

Prep Time

10 Min.

Cook Time

40 Min.

1

Preheat oven to 220 C degrees. Season chicken thighs with salt and pepper.
2

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.
3

Melt remaining tablespoon butter in the skillet. Add garlic, red pepper flakes, and cook for 1-2 minutes. Stir in chicken stock, heavy cream, sun-dried tomatoes, Parmesan, thyme, oregano and basil.
4

Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes. Return chicken to the skillet.
5

Place into oven and roasted until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.