Chicken with Sun-Dried Tomato Cream Sauce

Gluten free

Meat

  • 8 Chicken thighs, bone-in skin-on

Produce

  • 1/4 tsp Basil, dried
  • 1/4 cup Basil, leaves
  • 3 cloves Garlic
  • 1/4 tsp Oregano, dried
  • 1/4 tsp Thyme, dried

Canned Goods

  • 1 cup Chicken broth

Baking & Spices

  • 1 Kosher salt and freshly ground black pepper
  • 1/4 tsp Red pepper flakes

Oils & Vinegars

  • 1/3 cup Sun dried tomatoes in olive oil

Dairy

  • 3 tbsp Butter, unsalted
  • 1/2 cup Heavy cream
  • 1/4 cup Parmesan

Instructions
  • Preheat oven to 400 degrees F.
  • Season chicken thighs 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 2-3 minutes per side; set aside.
  • 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.
  • Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes. Return chicken to the skillet.
  • Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.
  • Serve immediately, garnished with basil, if desired.

Brett & Janice Stompro

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