CHICKEN WITH SUN-DRIED TOMATO CREAM SAUCE

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CHICKEN WITH SUN-DRIED TOMATO CREAM SAUCE 

YIELD: 8 SERVINGS
PREP TIME: 10 MINUTES
COOK TIME: 40 MINUTES
TOTAL TIME: 50 MINUTES

INGREDIENTS:

• 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
• 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 freshly grated Parmesan
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1/4 cup basil leaves, chiffonade

DIRECTIONS:

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 immediately, garnished with basil, if desired.

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