One of Tony's favorites and what the Mongovens call, Chicken Kimberly. You can substitute the tomatoes for mushroom, spinach, or another vegetable of choice.
- Kimberly
Ingredients
- 8 bone-in, skin-on chicken thighs
- Kosher salt and freshly ground black pepper, to taste
- 3 Tbs unsalted butter, divided
- 1/4 tsp red pepper flakes, or more, to taste
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/3 cup julienned sun dried tomatoes in olive oil, drained
- 1/4 cup freshly grated parmesan
- 1/4 tsp dried thyme
- 1/4 tsp dried oregano
- 1/4 tsp dried basil
- 1/4 cup basil leaves, chiffonade
Preparation
Preheat oven to 400°.
Season chicken thighs with salt and pepper, to taste. Melt 2 Tbs 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 - 3 minutes per side; set aside.
Use 2 Tbs butter in the skillet. Add garlic and red pepper flakes, and cook, stirring frequently, about 1 - 2 minutes. Stir in chicken broth, heavy cream, sun dried tomatoes, parmesan, thyme, oregano, and basil. Bring to a boil; reduce heat and simmer until slightly thickened, about 3 - 5 minutes. Return chicken to the skillet.
Place into oven and roast until completely cooked through, reaching an internal temperature of 175°, about 25 - 30 minutes. Serve immediately, garnished with basil, over pasta, rice, or zoodles.