The delicious sauce drenching the chicken is made with garlic, chilli flakes, cream, parmesan cheese, sundried tomatoes and fresh basil. Easy to make and so flavourful!
Serves 4
You’ll need: 2 Tbsp olive oil; 8 chicken thighs; 1 Tbsp butter; 4 garlic cloves, finely chopped; a pinch of chilli flakes; a pinch of dried basil; a pinch of thyme leaves; 250ml chicken stock; 125ml cream; 75g sundried tomatoes; 50g grated Parmesan; 10g fresh basil leaves; salt and pepper
How to:
- Preheat the oven to 190°C.
- Heat the olive oil over a medium-high heat in a skillet or large pan.
- Season the chicken with salt and pepper.
- Once the oil is hot, put the chicken in, skin-side down. Fry until they have good colour, and then remove them from the heat.
- Turn the heat down to low and add the butter. Now add the garlic, chilli flakes, basil, and thyme. Sauté until the garlic is translucent.
- Add the chicken stock, cream, sundried tomatoes, Parmesan, and a small pinch of salt and pepper.
- Bring to the boil and simmer for 5 minutes. Add the chicken, skin-side up.
- Place the skillet in the oven and bake for about 45 minutes, or until cooked through.
Serve the chicken hot, topped with the fresh basil leaves.
* Recipe & image by www.astralchicken.com
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