Chicken with Sun-Dried Tomato Cream Sauce

What You'll Need

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

How to Make It

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.
4. Add chicken, skin-side down, and sear both sides until golden brown, about two to three minutes per side; set aside.
5. Melt remaining tablespoon butter in the skillet.
6. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about one to two minutes.
7. Stir in chicken broth, heavy cream, sun dried tomatoes, Parmesan, thyme, oregano and basil.
8. Bring to a boil; reduce heat and simmer until slightly thickened, about three to five minutes.
9. Return chicken to the skillet.
10. Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.
11. Serve immediately, garnished with basil, if desired.

culinary schools, food pyramid, culinary school, cooking school, culinary arts, online cooking school, college cooking, meal delivery nyc, online cooking classes,culinary schools, food pyramid, culinary school, cooking school, culinary arts, online cooking school, college cooking, meal delivery nyc, online cooking classes, baking classes, culinary, cooking class, cooking classes chicago, Cooking Classes,