Starting 2018 with a clean slate, literally and figuratively. Over the long weekend Jules and I deep-cleaned the house and even tackled some of those small projects we've been putting off. Felt good, now to continue the momentum...
Since we were busy doing 'stuff' I wanted to do something easy and quick.
Found this recipe and with some tweaks, came out with a tasty, quick dinner...
SKILLET SICILIAN CHICKEN
5 bone-in, skin-on chicken thighs
2 cloves garlic, minced
1 Tbsp. fresh thyme leaves/2 tsp. dried thyme leaves
1 tsp. crushed red pepper flakes
¼ c. white wine (optional)
¾ c. low-sodium chicken broth
½ c. heavy cream
½ c. chopped sun-dried tomatoes
¼ c. grated Parmesan
Kosher salt and black pepper
Fresh basil, for serving
DIRECTIONS
1. Preheat
oven to 350°F. In a large skillet over medium-high heat, heat oil. Add chicken and season with salt and
pepper. Sear until golden and skin is
crispy, 3 minutes per side. Transfer
chicken to a plate and pour off half the fat.2. To skillet, add garlic, sun-dried tomatoes, thyme, and crushed red pepper flakes and let cook until fragrant, 1 minute. Deglaze pan with wine and reduce to half, approx. 3 min. (or chicken broth if leaving out). Add chicken broth, heavy cream, sun-dried tomatoes, and Parmesan and season with salt. Bring to a simmer, whisking so the parmesan doesn’t clump around the tomatoes, then return chicken to skillet and bake for 15 minutes, until chicken is fully cooked through.
3. Garnish with basil and serve over pasta (linguine) or rice with more parmesan for the top.
We had a tossed salad with the meal and it all turned out great!
