8 x bone-in, skin-on chicken thighs
Lightly salted, freshly ground black pepper to taste
3 tablespoons butter
3 cloves minced garlic
1 onion chopped
1/2 teaspoon red chilli flakes, or more if you like it hot.
1 cup chicken stock
1/2 cup fresh cream
1/3 cup Julienne sun-dried tomatoes in olive oil, drained
1/4 cup freshly grated parmesan
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
Handful basil leaves, torn roughly
Preheat oven to 180°C.
Season chicken thighs lightly 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 to 3 mins per side.
Remove chicken from skillet, set aside.
Melt remaining tablespoon butter in the skillet.
Add onion, sun-dried tomatoes, garlic, chilli flakes, and saute, stirring frequently, until fragrant, about 1-2 minutes.
Stir in chicken stock, cream, Parmesan, thyme, oregano and basil.
Bring to a boil then reduce heat and simmer until slightly thickened, about 3-5 mins. Return chicken to the skillet.
Place into oven and roast until completely cooked through, about 25-30 mins.
Garnish with fresh basil or thyme leaves.
Serve with steamed Jasmine rice and vegetables.
Adapted recipe of Kelly Morley
Prepared, tried and tested by: Gail Haselsteiner