Tender chicken, aromatically fresh combined with insistently herbal Basil and succulent sundried tomatoes, all rounded off with rich, pale cream: this has the nostalgic, yet robust, charm of that French bistro.
A chicken supreme is simply a skin-on chicken thigh with the bone attached; it stays wonderfully juicy when cooked and gives depth to the stock. You could use a regular chicken breast but you need to keep the skin attached.
CREAMY CHICKEN WITH SUN DRIED TOMATOES
Tender chicken, aromatically fresh combined with insistently herbal Basil and succulent sundried tomatoes, all rounded off with rich, pale cream: this has the nostalgic, yet robust, charm of that French bistro
1
hourIngredients
2-3 Chicken Thighs with Bones and Skin
3 Crushed Garlic Cloves
1 1/2 tbsp Chopped Basil
250 ml Chicken Stock
200 ml Double/Heavy Cream
50 g Sun Dried Tomatoes cut into fine strips.
1/2 tsp Chilli Flakes
Method
- Preheat oven 200 C
- In a saucepan, fry chicken on both sides for 4-5 minutes until the skin is crispy. Set aside.
- Fry the crushed garlic on a low heat.
- Add the fine strips of sun dried tomatoes, chilli flakes and basil and fry for a few minutes.
- Add the stock and double/heavy cream.
- Transfer sauce into a casserole dish with lid, add the chicken thighs, cover and bake in the oven for ca. 30 minutes.
- Season to taste… possibly add a little extra cream if too much flavour.
Notes
- MACROS Serves 2-3 – 5g Carbs (divided by 3) – 42g Fat – 29g Protein – 520 Calories
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