8 chicken thighs
1 cup chicken broth
1/2 cup heavy cream
1/4 teaspoon red pepper flakes
2 dried tomatoes
1/4 cup basil leaves
22 g of grated Parmesan
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
3 minced cloves of garlic
3 tablespoons unsalted butter
Salt and pepper to taste
Preheat oven to 200°C.
Season chicken thighs with salt and pepper .
Liquefy 2 tablespoons butter in a large skillet over medium high heat.
Then add chicken and sear both sides until golden brown for about 3 minutes for each side, set aside.
Melt the remaining tablespoon butter in the skillet.
Add garlic and red pepper flakes and cook with stirring about 2 minutes.
Take the heavy cream, dried tomatoes, Parmesan, thyme, oregano and basil and stir in chicken broth.
Bring to a boil reduce heat and simmer until slightly thickened for about 4 minutes.
Return chicken to the skillet.
Place into oven and roast until completely cooked for about 30 minutes.
Serve warm with pasta if disared and enjoy.