Gail’s Chicken in a basil, thyme, sun-dried tomato, garlic and parmesan creamy sauce

TRH Gail's Chicken in a basil, thyme, sundried tomato, garlic and parmesan creamy sauce
8 x bone-in, skin-on chicken thighs
Lightly salted, freshly ground black pepper to taste
3 tablespoons butter
3 cloves minced garlic
1 onion chopped
1/2 teaspoon red chilli flakes, or more if you like it hot.
1 cup chicken stock
1/2 cup fresh cream
1/3 cup Julienne sun-dried tomatoes in olive oil, drained
1/4 cup freshly grated parmesan
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
Handful basil leaves, torn roughly

Preheat oven to 180°C.
Season chicken thighs lightly 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 to 3 mins per side.
Remove chicken from skillet, set aside.
Melt remaining tablespoon butter in the skillet.
Add onion, sun-dried tomatoes, garlic, chilli flakes, and saute, stirring frequently, until fragrant, about 1-2 minutes.
Stir in chicken stock, cream, Parmesan, thyme, oregano and basil.
Bring to a boil then reduce heat and simmer until slightly thickened, about 3-5 mins. Return chicken to the skillet.
Place into oven and roast until completely cooked through, about 25-30 mins.
Garnish with fresh basil or thyme leaves.
Serve with steamed Jasmine rice and vegetables.

Adapted recipe of Kelly Morley
Prepared, tried and tested by: Gail Haselsteiner

This entry was posted in Poultry and tagged by cookandenjoyrecipes. Bookmark the permalink.

About cookandenjoyrecipes

I have a passion to cook and experiment, and have gathered recipes for almost 50+ years (paper and then electronic). I felt it an absolute waste to just toss all those wonderful recipes in the garbage and forget about them, thus decided to put them to good use and started “The Recipe Hunter” Facebook page: The Recipe Hunter (Cook &Enjoy) and the Blog

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