Pan Chicken with Sun Dried Tomato Cream Sauce <br />Elevate your ‘One Pan’ meal game with this amazing chicken recipe! <br /> <br />Ingredients: <br />1 Tbsp (15 mL) extra-virgin olive oil <br />6 bone-in, skin-on chicken thighs <br />2 cups (500 mL) chopped mushrooms <br />2 cloves garlic, minced <br />1 shallot minced <br />1 Tbsp (15 mL) fresh thyme leaves <br />1 tsp (5 mL) crushed red pepper flakes <br />2 Tbsp (30 mL) Brandy / Cognac <br />3/4 cup (175 mL) chicken broth <br />1/2 cup (125 mL) 35% cream <br />1/2 cup (125 mL) chopped sun-dried tomatoes <br />1/4 cup (60 mL) grated Parmesan <br />Coarse salt and black pepper <br /> <br /> <br />Method: <br />Preheat oven to 350ºF (180ºC). <br />Season chicken with salt and pepper. <br />In a large pan over medium-high heat, heat oil. <br />Add chicken skin side down and cook until skin is brown and crispy. <br />Flip over chicken and cook until second side is browned. <br />Transfer chicken to a plate and pour off half the fat. <br />Add the mushrooms to the pan and fry down until they have lost their moisture and have begun to brown. <br />Transfer the mushrooms to the plate with the chicken. <br />To the pan add garlic, shallot, thyme, and crushed red pepper flakes and cook 1 minute. <br />Add Brandy and reduce. <br />Add chicken broth, cream, sun-dried tomatoes, and Parmesan and season with salt and pepper if needed. <br />Bring to a simmer, then return chicken to skillet. <br />Place in the oven and bake for 25 minutes, until chicken is fully cooked through. <br /> <br />Serves 4
