I bought some wonderful fresh chicken thighs to cook an Italian styled dish that has a wonderful herby flavoured cream sauce. To go with this I was making Tuscan Potatoes and steamed cabbage. The plan was to cook it all in my wood fired oven, but the weather was against me, so it was back in the kitchen for me!

chicken in a herby cream sauce

Serves 2

4 chicken thighs, leave the skin on and bone in
Good knob of butter
2 crushed garlic gloves
Pinch of dried chilli flakes
150ml of chicken stock (homemade is best)
150ml of double cream
1 heaped tablespoon of thinly sliced sun dried tomatoes
2 tablespoons of grated Parmesan
Pinch of dried thyme, oregano & basil, double up if fresh
Few basil leaves thinly sliced for garnish

Melt the butter in an oven proof pan and brown both sides of the chicken, set aside.
Add more butter if required and fry the garlic & chilli flakes for about a minute
Stir in the rest of the ingredients (except the sliced basil leaves) and bring to the boil for a few minutes
Add the chicken back into the sauce, skin side up
Place in a medium oven for 30-35 minutes

Once cooked garnish with the sliced basil leaves

chicken in a herby cream sauce

 Wine: 2012 Pinot Grigio delle Venezie, Casa Defra

chicken in a herby cream sauce

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