Post by wilderness on Aug 23, 2023 7:16:24 GMT -5
Chicken with Sun Dried Tomato Cream Sauce=magnabay
This recipe comes from damndelicious.net. I don't know if that is where I copied it from or if someone posted it on Taste of Home. The sauce is so delicious.
8 bone in skin on chicken thighs
salt and pepper to taste
3 tbsp unsalted butter, divided
3-4 cloves of garlic, minced
1/4 to 1/2 tsp of red pepper flakes ( I used 1/2 tsp
1 cup chicken broth ( I used 2 cups)
1/2 cup of heavy cream( I used 1 cup)
1/3 cup of julienned sun dried tomatoes in olive oil, drained
1/4 cup freshly grated Parmesan
1/4 tsp dried thyme
1/4 tsp dried oregano
1/4 tsp dried basil I used 1/8 tsp of each and then tasted to see if I wanted to add more, which I did
not. It is up to you as to how much you would prefer
1/4 cup fresh basil leaves, chiffonade
Preheat oven to 400
Season chicken with salt and pepper
Melt 2 tbsp butter in large oven proof skillet over medium high heat. Add chicken, skin side down, and sear both sides until golden brown, about 2-3 minutes per side, set aside
Melt remaining tbsp of butter in the skillet. Add garlic and red pepper flakes and cook stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, sun dried tomatoes, Parmesan, thyme , oregano , and basil, Bring to a boil, reduce heat and simmer until slightly thickened, about 3-5 minutes. Return chicken to the skillet. Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.
I serve this over broad egg noodles.
When I have company, I double the recipe , but I do not double the herbs ingredients. I learned this the hard way. They overpowered the sauce.
This recipe comes from damndelicious.net. I don't know if that is where I copied it from or if someone posted it on Taste of Home. The sauce is so delicious.
8 bone in skin on chicken thighs
salt and pepper to taste
3 tbsp unsalted butter, divided
3-4 cloves of garlic, minced
1/4 to 1/2 tsp of red pepper flakes ( I used 1/2 tsp
1 cup chicken broth ( I used 2 cups)
1/2 cup of heavy cream( I used 1 cup)
1/3 cup of julienned sun dried tomatoes in olive oil, drained
1/4 cup freshly grated Parmesan
1/4 tsp dried thyme
1/4 tsp dried oregano
1/4 tsp dried basil I used 1/8 tsp of each and then tasted to see if I wanted to add more, which I did
not. It is up to you as to how much you would prefer
1/4 cup fresh basil leaves, chiffonade
Preheat oven to 400
Season chicken with salt and pepper
Melt 2 tbsp butter in large oven proof skillet over medium high heat. Add chicken, skin side down, and sear both sides until golden brown, about 2-3 minutes per side, set aside
Melt remaining tbsp of butter in the skillet. Add garlic and red pepper flakes and cook stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, sun dried tomatoes, Parmesan, thyme , oregano , and basil, Bring to a boil, reduce heat and simmer until slightly thickened, about 3-5 minutes. Return chicken to the skillet. Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.
I serve this over broad egg noodles.
When I have company, I double the recipe , but I do not double the herbs ingredients. I learned this the hard way. They overpowered the sauce.
