Creamy Braised Chicken Thighs with Sun-Dried Tomatoes
Serves 6
10 mins prep
35 mins cook
45 mins total
Tender bone-in braised chicken thighs cook on the stovetop in a lightly creamy white wine sauce, with sweet slivered sun-dried tomatoes and herbs. Serve this one-pan chicken dinner with pasta so you don't miss a drip of the sauce!
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Season the chicken on all sides with 2 teaspoons of the salt and black pepper to taste. Sprinkle enough flour over the chicken on both sides until lightly coated.
Heat the oil over medium-high heat in a 3 or 4-quart deep skillet or saute pan until it begins to shimmer. Add the chicken in 2 batches and sear until golden on both sides, about 5 minutes per side. Remove to a platter.
Add the onion, garlic and red pepper to the pan and cook until softened and fragrant, about 3 minutes. Pour in the wine and let it bubble 5 minutes. Add the stock or water and ½ teaspoon salt. Return the chicken to the pan and add the tomatoes. Put the herb sprigs on top of the chicken.
Cover the pan and turn the heat down to a very low simmer. Cook 20 minutes for boneless chicken and 30-35 minutes for bone-in pieces. The chicken meat should be tender and falling off the bone.
Using two forks, break the chicken in the pan into large chunks. If you cooked bone-in thighs, discard the bones and stir the meat to combine with the pan sauce. Stir in the cream.
Pour the chicken and the pan sauce over the pasta. Sprinkle with the cheese and additional thyme leaves if desired. Toss everything together and enjoy!
