Lovingly referred to as “Chicken Thing” in my home, this dish is absolutely sure to please. Bursting with flavor, pan-seared chicken thighs are paired with a luscious sauce that is incredible when drizzled over chicken, rice, gnocchi, potatoes, and whatever else you can imagine. I will typically pair this with rice for maximum sauce and flavor absorption. One of the best parts about this meal is that it makes for amazing leftovers and reheats perfectly, so don’t be shy and make a double batch!
Servings: 8 (assuming a single thigh per person)
Prep Time: 10-15 minutes
Cook Time: 45-60 minutes
Total Time: 55-75 minutes
Ingredients:
8 chicken thighs (with skin)
3c chicken broth
1 small yellow onion, diced
3-5 cloves garlic, minced (measure with your heart here)
1 jar sundried tomatoes, drained (I use California Sun*Dry julienne cut)
3/4c heavy whipping cream
Fresh basil, shredded, to taste
2 tbsp. unsalted butter
Salt and pepper to taste
Olive oil
Instructions:
Preheat oven to 425 degrees.
In a cast iron skillet, melt 1 tbsp. butter over medium heat and drizzle in some olive oil.
While butter is melting, pat chicken dry and season both sides with salt and pepper, then add to the pan skin side down.
Cook for 3-5 minutes, or until skin is crisp and browned, then turn and cook for another 3-5 minutes. Please note, chicken will not be fully cooked at this point. It will finish cooking in the oven.
Remove chicken from the skillet drain any remaining liquid.
Over low heat, add 1 tbsp. of butter and sauté onions until soft and translucent.
Add minced garlic, stirring once fragrant.
Add remaining ingredients (chicken stock, sundried tomatoes, heavy whipping cream, and basil).
Bring to a rolling boil and carefully add chicken back into the skillet.
Transfer skillet into the preheated oven and finish cooking for about 20-25 minutes, or until chicken reaches an internal temperature of 165.
Serve over rice (or any other starch of your choosing) and enjoy!
Refrigerate leftovers for 3-5 days.
