Sicilian skillet chicken | Food Production and Preservation | Forums

I think I still have some sun dried tomatoes in the pantry

INGREDIENTS

1 tbsp. extra-virgin olive oil

5 bone-in, skin-on chicken thighs

2 cloves garlic, minced

1 tbsp. fresh thyme leaves

1 tsp. crushed red pepper flakes

3/4 c. low-sodium chicken broth

1/2 c. heavy cream

1/2 c. chopped sun-dried tomatoes

1/4 c. grated Parmesan

Kosher salt and black pepper

Fresh basil, for serving

DIRECTIONS

Preheat oven to 350 degrees F. In a large skillet over medium-high heat, heat oil. Add chicken and season with salt and pepper. Sear until golden and skin is crispy, 3 minutes per side. Transfer chicken to a plate and pour off half the fat.

To skillet, add garlic, thyme, and crushed red pepper flakes and let cook until fragrant, 1 minute. Add chicken broth, heavy cream, sun-dried tomatoes, and Parmesan and season with salt. Bring to a simmer, then return chicken to skillet and bake for 15 minutes, until chicken is fully cooked through.

Garnish with basil and serve.