Directions
- 1Pat dry chicken thighs and season generously with salt and pepper.
- 2Add cornflour.
- 3Fry the chicken thighs in the oil from the sun-dried tomato jar.
- 4Remove chicken thighs from pan.
- 5Sauté shallot, garlic, sun-dried tomatoes, seasoning, herbs, tomato paste, cream and chicken stock.
- 6Bring to a simmer.
- 7Add the chicken thighs back to the pan and coat them in sauce.
- 8Let it simmer for 10-15 minutes.
- 9Serve with rice and asparagus.
Ingredients
- 4 chicken thighs
- to taste salt
- to taste pepper
- 1 tbsp cornflour
- 1 tosp sun-dried tomato oil
- 1 tsp butter
- 1 shallot
- 3 cloves garlic
- 50 g sun dried tomatoes
- 1 tsp smoked paprika
- 0.5 tosp italian herbs
- pinch chilli flakes
- 1 tosp tomato paste
- 100 ml Elmlea single light cream
- 150 ml chicken stock
- handful fresh parsley
- 125 g cooked basmati
- fresh parsley
- grated Parmesan
Equipment
pan
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