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Chicken With Sun-Dried Tomato Cream Sauce

Ingredients

for 6 servings

  • 6 bone-in, skin-on chicken thighs
  • salt, to taste
  • pepper, to taste
  • 3 tablespoons
    unsalted butter
  • 4 cloves garlic, sliced
  • 1 cup
    chicken broth (236 mL)
  • ½ cup
    heavy cream (118 mL)
  • ⅓ cup
    sun-dried tomato (20 g)
  • 1 teaspoon
    dried oregano
  • 1 teaspoon
    dried thyme
  • ¼ cup
    fresh basil, sliced (10 g)

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Preparation

  1. 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. Drain excess fat and set aside.
  3. Melt 1 tablespoon of butter in the skillet. Add garlic. Stir until fragrant, then add chicken broth, heavy cream, sun-dried tomatoes, dried oregano, dried thyme, and fresh basil and reduce heat to low. Return chicken to the skillet and baste well.
  4. Bake at 400˚F (200˚C) for 25 minutes.
  5. Serve immediately and drizzle remaining broth mix over chicken.
  6. Enjoy!
 

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