Pan Chicken with Sun Dried Tomato Cream Sauce
Elevate your ‘One Pan’ meal game with this amazing chicken recipe!
Ingredients:
1 Tbsp (15 mL) extra-virgin olive oil
6 bone-in, skin-on chicken thighs
2 cups (500 mL) chopped mushrooms
2 cloves garlic, minced
1 shallot minced
1 Tbsp (15 mL) fresh thyme leaves
1 tsp (5 mL) crushed red pepper flakes
2 Tbsp (30 mL) Brandy / Cognac
3/4 cup (175 mL) chicken broth
1/2 cup (125 mL) 35% cream
1/2 cup (125 mL) chopped sun-dried tomatoes
1/4 cup (60 mL) grated Parmesan
Coarse salt and black pepper
Method:
Preheat oven to 350ºF (180ºC).
Season chicken with salt and pepper.
In a large pan over medium-high heat, heat oil.
Add chicken skin side down and cook until skin is brown and crispy.
Flip over chicken and cook until second side is browned.
Transfer chicken to a plate and pour off half the fat.
Add the mushrooms to the pan and fry down until they have lost their moisture and have begun to brown.
Transfer the mushrooms to the plate with the chicken.
To the pan add garlic, shallot, thyme, and crushed red pepper flakes and cook 1 minute.
Add Brandy and reduce.
Add chicken broth, cream, sun-dried tomatoes, and Parmesan and season with salt and pepper if needed.
Bring to a simmer, then return chicken to skillet.
Place in the oven and bake for 25 minutes, until chicken is fully cooked through.
Serves 4
