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| Main | Creamy Sun-Dried Tomato Chicken |
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| Creamy Sun-Dried Tomato Chicken submitted by Mom Johnson |
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Description
Comfort food....
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Directions
Season chicken thighs with salt and pepper. (For even better seasoning and crispier skin, let the chicken stand at room temperature for at least 45 minutes or refrigerate uncovered for up to 24 hours.)
Place chicken, skin-side-down into a room temperature 12 inch skillet and set over medium heat and cook, undisturbed until fat is rendered and skin is light golden brown, about 10-15 minutes. Continue cooking, flipping every 2-3 minutes until thighs are deeply golden and cooked through, about 10 more minutes. Transfer to a plate. Reserve 1 T. of the drippings in the skillet and discard remaining fat.
Add shallot, thyme, oregano and crushed red pepper to the skillet and cook over medium heat, stirring often, until shallot starts to soften, about 2 minutes.
Add sun-dried tomatoes and garlic and cook, stirring constantly, until the garlic is fragrant. Add tomato paste and stir to coat vegetables. Cook, stirring constantly until paste slightly darkens in color, about 1 minute.
Add the wine and cook until slightly reduced about 1 minute. Stir in the broth and bring to a simmer. Cook until reduced by half, about 4 minutes.
Whisk the cream into the sauce and bring to a simmer over medium heat, stirring constantly until sauce begins to thicken, about 2 minutes. Remove skillet from heat and whisk in the parmesan until melted and creamy. Season to taste with salt and pepper, if needed.
Nestle the cooked chicken skin-side-up into the sauce. Garnish with more parmesan and fresh basil and serve. Serves 4-6
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Ingredients
 6 bone-in, skin-on chicken thighs, patted dry
1 tsp. salt
3/4 tsp. black pepper
1 shallot, finely chopped (about 1/4 cup)
1 tsp. fresh thyme
1 tsp. fresh oregano
1/2 tsp. crushed red pepper flakes
1/2 cup sun-dried tomatoes in oil, chopped
4 cloves garlic, minced
1 T. tomato paste
1/2 cup dry white wine
1/2 cup chicken broth
1/2 cup heavy cream
1/2 cup grated fresh Parmesan cheese, plus more for garnish
Fresh torn basil leaves
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