Chicken Thighs in a Creamy Sun-Dried Tomato Sauce
Serve with boiled red potatoes, butter, salt and pepper.
Servings 4 servings
Ingredients
- 8 chicken thighs, skin on
- salt and pepper, to taste
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 cup white wine
- 1 tablespoon Dijon mustard
- 3 cloves garlic, minced
- 1/2 teaspoon Italian seasoning
- 1 cup whipping/heavy cream
- 3/4 cup sun-dried tomatoes, sliced
- 1 10 oz can chicken broth
- boiled red potatoes, optional
Instructions
- Preheat oven to 350 F.
- Add butter and olive oil to a deep oven-safe skillet on medium-high heat.
- Season both sides of chicken thighs with salt and pepper. Add to the pan skin-side down. Cook for 10 minutes and then turn over and cook for an additional 10 minutes. If the oil is splattering, turn down to medium heat.
- Chicken should release fairly easily once it's browned.
- Remove chicken from pan and set aside.
- Deglaze the pan with the white wine and mustard. Stir until the mustard has dissolved. Add the garlic, Italian seasoning, cream, sun-dried tomatoes and chicken broth. Add the chicken back to the pan, cover and cook in the oven for 45 minutes, uncover and bake 10 minutes longer or transfer the sauce and chicken pieces to a baking dish, bake covered for 45 minutes, uncover and bake 10 minutes more.
- Serve with boiled red potatoes