Hauts de cuisse de poulet à la toscane

Ingrédients

• 4 Large Chicken Thighs
• 1 Medium Brown Onion
• 1 Tbsp Mixed Italian herbs
• 150 grams Sun-dried tomatoes ((See FAQs))
• 300 ml Thickened cream
• 120 ml Chicken Stock ((See FAQs))
• 1 tsp Salt and Pepper
• Grated Parmesan ((Optional))

Préparation

1. 1

   Season chicken thighs with mixed Italian herbs, salt, and pepper in a medium bowl.

2. 2

   Heat a medium-high pan with sun-dried tomato oil. Sear chicken thighs for 2–3 minutes on each side until golden. Remove and set aside.

3. 3

   Add diced onion to the same pan with more sun-dried tomato oil. Sauté for 1–2 minutes, then add drained sun-dried tomatoes and cook for another 1–2 minutes.

4. 4

   Pour in chicken stock and thickened cream, deglazing the pan by scraping the bottom. Simmer for 3–5 minutes until the sauce begins to thicken.

5. 5

   Return chicken thighs to the pan. Simmer on low heat for 5 minutes, turning halfway through, until fully cooked.

6. 6

   Serve with a sprinkle of grated parmesan and your favourite side dishes.