Sicilian Chicken

Ingredients:

1 TBSP avocado oil 

 

5-6 

bone-less skin-less chicken thighs 

 

salt
Freshly ground black pepper
4 

cloves garlic, minced

 

1 tbsp. 

fresh thyme leaves or rosemary (or a handful of fresh thyme twigs that you can pick out later because I'm too lazy to strip the leaves off)

 

1 tsp. 

crushed red pepper flakes (optional, did not use)

 

3/4 c. 

chicken broth

 

1/2 c. 

heavy cream or coconut cream

 

1/2 c. 

chopped sun-dried tomatoes

 

1/4-1/2 c. 

freshly grated Parmesan

 (optional)

Freshly torn basil, for serving

DIRECTIONS

1. Preheat oven to 375°. In a large oven-safe skillet (like a cast iron pan) over medium-high heat, heat oil. Season chicken generously with salt and pepper and sear, skin-side down, until golden, 4 to 5 minutes per side. Transfer chicken to a plate and pour off half the fat from skillet (there may be no fat if using skinless thighs).

1. Return skillet to medium heat and add garlic, thyme, and red pepper flakes. Cook until fragrant, 1 minute, then stir in broth, heavy cream, sun-dried tomatoes, and Parmesan and season with more salt. Bring to a simmer, then return chicken to skillet, skin-side up.

1. Transfer skillet to oven and bake until chicken is cooked through (and juices run clear when chicken is pierced with a knife), 17 to 20 minutes.

1. Garnish with basil and serve.
2. If sauce is too liquidy make a roux. I used 1 tbsp flour (I used gluten free) and 1 tbsp butter, stirred, after it got bubbly I stirred for 1 minute, then added as much sauce as I could. Stirred for 3-5 minutes and returned to the pan with the chicken. 

Serve with garlic mashed potatoes, green beans or broccoli, and/or a salad!

https://www.delish.com/cooking/recipe-ideas/recipes/a46330/skillet-sicilian-chicken-recipe/