6 bone-in skinless Chicken Thighs
Salt and freshly ground pepper to taste
1 tablespoon Olive Oil from sundried tomatoes in oil
2 teaspoon Butter
1 teaspoon minced Garlic
1/2 teaspoon dried Thyme
1/2 teaspoon Chilli Flakes
1/2 cup Sun-dried Tomatoes roughly chopped
3/4 cup Chicken Broth
1/2 cup Heavy Cream
2 tablespoons grated Parmesan
Season chicken thighs with salt and pepper.
Melt butter in a pan over medium high heat, and add chicken thighs. Sear on both sides for 3-4 minutes on either side.
Remove the chicken from the pan and set aside.
Heat olive oil in the same pan and add garlic, thyme and chilli flakes. Saute for a minute or two and add sundried tomatoes, chicken broth, salt and pepper.
Add the chicken back to the pan and cook covered for 20-25 minutes till the chicken is cooked through. Check after 15 minutes and add a little broth if necessary.
Once the chicken is cooked, stir in the heavy cream and parmesan and simmer for a minute or two before switching off the flame. Serve immediately.
- Calories: 422kcal | Carbohydrates: 6g | Protein: 37g | Fat: 27g | Saturated Fat: 11g | Cholesterol: 149mg | Sodium: 271mg | Potassium: 933mg | Fiber: 1g | Sugar: 3g | Vitamin A: 485IU | Vitamin C: 5.8mg | Calcium: 75mg | Iron: 2.1mg