What’s for dinner?   Creamy sundried tomato, parmesan and basil thighs

The delicious sauce drenching the chicken is made with garlic, chilli flakes, cream, parmesan cheese, sundried tomatoes and fresh basil. Easy to make and so flavourful!

Serves 4

You’ll need: 2 Tbsp olive oil; 8 chicken thighs; 1 Tbsp butter; 4 garlic cloves, finely chopped; a pinch of chilli flakes; a pinch of dried basil; a pinch of thyme leaves; 250ml chicken stock; 125ml cream; 75g sundried tomatoes; 50g grated Parmesan; 10g fresh basil leaves; salt and pepper

How to:

1. Preheat the oven to 190°C.
2. Heat the olive oil over a medium-high heat in a skillet or large pan.
3. Season the chicken with salt and pepper.
4. Once the oil is hot, put the chicken in, skin-side down. Fry until they have good colour, and then remove them from the heat.
5. Turn the heat down to low and add the butter. Now add the garlic, chilli flakes, basil, and thyme. Sauté until the garlic is translucent.
6. Add the chicken stock, cream, sundried tomatoes, Parmesan, and a small pinch of salt and pepper.
7. Bring to the boil and simmer for 5 minutes. Add the chicken, skin-side up.
8. Place the skillet in the oven and bake for about 45 minutes, or until cooked through.

Serve the chicken hot, topped with the fresh basil leaves.

* Recipe & image by www.astralchicken.com