Creamy Chicken Milano With Sun Dried Tomatoes Recipe

 4 chicken thighs, bone-in, and skin on

Half cup fresh basil leaves (2 Tbsp dried)

Half tsp cayenne pepper

2 sprigs of fresh thyme (1 tsp dried)

2 sprigs of fresh oregano (1 tsp dried)

3 tbsp olive oil

1/4 cup Parmesan cheese (medium grate)

1/3 cup sun-dried tomatoes

3 peeled cloves of garlic

1 cup dry white wine

1/4 cup flour

1 cup chicken stock

1 cup heavy cream

Half a teaspoon of kosher salt

Sprinkle some cayenne pepper on both sides of each thigh and season both sides with kosher salt.

Place the flour on a plate. Dip each thigh in flour, coating each end as well. Pat off any excess flour.

Place olive oil in a frying pan on medium to low heat. Once the oil is hot, place each thigh skin side up and cook gently for about 5 minutes or until golden brown.

Once the thighs are golden brown, turn them over skin side down for another 5 minutes or until golden brown. Turn the thighs back skin side up and set aside on a plate.

Turn the heat low, add the three grated garlic cloves; sweat gently.

Slice the sun-dried tomatoes and add them to the frying pan. Add the oregano and thyme. While stirring, add the white wine and chicken stock.

Add the cream and Parmesan cheese, mix, and reduce the sauce for 3 minutes. Shred the basil leaves using a knife and add half to the sauce.

Return the chicken thighs skin side up to the frying pan with the sauce. Bake in the oven at 350 for 20 – 25 minutes.

Place chicken thighs on hot serving plates.

Add the remaining basil to the sauce, stir, and pour over the chicken. 

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