Skillet Sicilian Chicken
This sounds really good, going to have to give this one a try. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 5 chicken thighs, bone in, skin on
- 1 tablespoon olive oil
- 2 cloves garlic, smashed and minced
- 1 teaspoon dried thyme
- 1 teaspoon red pepper flakes
- 3/4 cup chicken stock
- 1/2 cup heavy cream, OR make this from a shortcut listed on this site
- 1/2 cup sun dried tomatoes, chopped
- 1/4 cup Parmesan cheese, grated
- salt and pepper, to taste
Instructions
- Preheat oven to 180 C. In a large cast iron pan on medium high heat, heat the oil. Add chicken and season with salt and pepper. Sear until golden and skin is crispy, about 3 minutes per side. Transfer chicken to a plate and pour off half the fat from the pan.
- To the same pan, add garlic, thyme, and crushed red pepper flakes and let cook until fragrant, about 1 minute. Add chicken broth, heavy cream, sun dried tomatoes, and Parmesan cheese and season with salt and pepper. Bring to a simmer, then return chicken to skillet and bake for 15 minutes, until chicken is fully cooked through.
- Serve over buttered egg noodles, boiled or mashed potatoes, or rice.
Notes
5 chicken thighs might cost 60 Baht, but buy quarters, you get larger cuts and can use the legs in another recipe. I will figure this at 100 Baht, tis would be about 75 cents per serving.
Shortcut: Heavy Cream.
Adapted from an internet recipe.
I would use some fresh sweet basil rather than thyme to enhance the flavour of the tomato (personal taste). But this sounds heavenly!!