Creamy Chicken Milano With Sun Dried Tomatoes Recipe

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First let me say that this photo does not do this meal justice. In short, it is a simply wonderful dish and to quote Chef Joel Mielle "It's an explosion of Italian flavors."

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 teaspoon 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 too. Pat off any excess flour.

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

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

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

Slice the sun-dried tomatoes and add to the frying pan. Add the oregano and add the 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 remainder of basil to the sauce, stir and pour over chicken. 

Check out the procedural video below.