Directions
- 1Flour the chicken thighs on all sides.
- 2In a hot pan with butter, brown the chicken thighs for 5 minutes on each side.
- 3Remove the chicken thighs from the pan and set aside.
- 4In the same pan, add 2 crushed garlic cloves and sauté for a few minutes over low heat.
- 5Deglaze the pan with 100 ml of chicken broth.
- 6Pour in 200 ml of heavy cream and mix well to combine.
- 7Add 50 g of parmesan cheese, some dried tomatoes, and the spices.
- 8Mix well again.
- 9Return the chicken thighs to the pan, cover, and simmer for 10 minutes over low heat.
- 10Add a handful of parsley.
Ingredients
- 4 flour
- 4 chicken thighs
- 1 piece butter
- 2 garlic cloves
- 100 ml chicken broth
- 200 ml heavy cream
- 50 g parmesan cheese
- 50 g dried tomatoes
- 1 tsp spices
- 1 handful parsley
Equipment
pantongsgarlic pressspatulaspoon
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