Marry Me Chicken
30 min4 servings
Pan-seared chicken thighs in a creamy tomato and herb sauce with sun-dried tomatoes and Parmesan.
| prepPat chicken dry | ||||||||
| 680 g boneless, skinless chicken thighs | Season chicken with salt & pepper | Sear chicken in oil until golden, 165°F / 74°C, 4–5 min per side | Stir in tomato paste, garlic, oregano, thyme & red pepper, 1 min | Whisk in flour until lightly browned, 1 min | Stir in wine, scraping up browned bits | Stir in stock, cream & sun-dried tomatoes; season to taste | Simmer until thickened, 5 min; stir in Parmesan & basil | Return chicken to Dutch oven |
| Kosher salt and freshly ground black pepper (to taste) | ||||||||
| 2 tablespoons extra-virgin olive oil | ||||||||
| 2 tablespoons tomato paste | ||||||||
| 3 cloves garlic, minced | ||||||||
| 2 teaspoons dried oregano | ||||||||
| 1 teaspoon dried thyme | ||||||||
| 1/4 teaspoon crushed red pepper flakes | ||||||||
| 2 tablespoons all-purpose flour | ||||||||
| 80 ml white wine | ||||||||
| 240 ml chicken stock | ||||||||
| 120 ml heavy cream | ||||||||
| 85 g julienned sun-dried tomatoes, chopped | ||||||||
| 25 g freshly grated Parmesan | ||||||||
| 8 fresh basil leaves, chopped | ||||||||
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