chicken with sun-dried tomato cream sauce
Servings: 2
Ingredients
- 4 chicken thighs - bone-in, skin-on
- 1 clove garlic minced
- 1/4 cup sun-dried tomatoes julienned
- 1/2 cup chicken stock
- 1/4 cup heavy cream
- 1/4 cup parmegiano reggiano fresh grated
- 1 Tbsp basil julienned
- olive oil
- salt
- pepper
Instructions
- Pre-heat your oven to 400F. Pre-heat a skillet or small roasting pan while you are at it. A hot pan will keep the chicken from sticking.
- Rub the chicken thighs with olive oil. Season with salt and pepper.
- Place chicken in the pre-heated pan. Return the pan to the oven and roast the chicken to an internal temperature of 170F, about 30 minutes.
- Remove chicken and spoon off all but one Tbsp of visible fat, being careful not to spoon off any brown fond (those brown bits and juices in the pan).
- Place skillet over medium-low heat.
- Add garlic and stir. Cook garlic about 20 seconds.
- Add sun-dried tomatoes and cook another 10 seconds.
- Raise heat to medium high and add a splash of chicken stock. Stir constantly, scraping up the brown bits to dissolve.
- Add remaining stock and bring to a simmer.
- Add heavy cream and warm until the sauce begins to simmer.
- Stir in the parmesan and remove from heat.
- Spoon sauce over and around chicken thighs, garnish with basil and serve.
Notes
You could substitute just about any chicken parts in this recipe. Just make sure you adjust your cooking times accordingly.