- 10 chicken thighs
- 4 tablespoons of unsalted butter
- 4 minced garlic cloves
- 2 glasses of chicken broth
- 2/3 glass of heavy cream
- 2/3 dried tomatoes in julienned olive oil
- 2/4 grated parmesan
- 2/4 teaspoon of thyme
- 2/4 teaspoon of oregano
- 2/4 teaspoon of dried basil
- 2/4 cup of basil leaves
- Salt, pepper, chili
Preheat your oven to 205 degrees, thermostat 7. Season your chicken thighs with salt and pepper.
Melt two tablespoons of unsalted butter in an ovenproof skillet over medium heat. Sear the thighs, first skin side down then turn them over, for about 4-5 minutes on each side until they get a nice golden color. Book.
Add the rest of the butter, the minced garlic, and a little sweet or hot pepper according to your taste, and let simmer while mixing for 2 to 3 minutes.
Pour in the chicken broth, heavy cream, julienned dried tomatoes, parmesan, thyme, oregano, and basil. Stir until boiling then simmers for 4 to 8 minutes, lowering the heat. Return the chicken thighs to the skillet.
Bake everything for 30 to 35 minutes at 180 degrees, thermostat 6. Serve hot with a little fresh basil.