Chicken with sun-dried tomato cream sauce

ChickenSunDriedTomatoCreamSauce
Dinner tonight , December 17, 2014
Absolutely a delicious chicken dish , easy to eat and really kid friendly. Served with a mixed green salad.
8 Servings

  • 8 bone-in, skin-on chicken thighs
  • Kosher salt and freshly ground black pepper, to taste
  • 3 tablespoons unsalted butter, divided
  • 3 cloves garlic, minced
  • ¼ teaspoon red pepper flakes, or more, to taste
  • 1 cup chicken broth
  • ½ cup heavy cream
  • cup julienned sun dried tomatoes in olive oil, drained
  • ¼ cup freshly grated Parmesan
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried basil
  • ¼ cup basil leaves, chiffonade

1) Preheat oven to 400 degrees F.

2)
Season chicken thighs with salt and pepper, to taste.

3)
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.

4)
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.

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

6)
Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.

7)
Serve chicken immediately, garnished with basil, if desired.

Inspiration@
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