Directions
- 1Flour the chicken thighs on all sides.
- 2In a hot pan with butter, brown the chicken thighs for about 5 minutes on each side until golden brown.
- 3Remove the chicken thighs and set aside.
- 4Add the crushed garlic cloves to the same pan and sauté for a few minutes over low heat.
- 5Deglaze the pan with 100 cl of chicken broth.
- 6Pour in 20 cl of heavy cream and mix well to combine all the ingredients.
- 7Add 50 g of parmesan cheese, dried tomatoes, and the spices.
- 8Mix again, then add the chicken thighs to the sauce.
- 9Cover and let it simmer for about 10 minutes over low heat.
- 10Finally, add a good amount of parsley and serve.
Ingredients
- 4 flour
- 4 chicken thighs
- 1 piece butter
- 2 garlic cloves
- 100 cl chicken broth
- 20 cl heavy cream
- 50 g parmesan cheese
- 1 handful dried tomatoes
- 1 handful spices
- 1 handful parsley
Equipment
pantongsgarlic pressspatulaspoon
Related recipes
creamy crescent roll chicken Alfredo bake
Italian · Soup
Marry Me Chicken Noodle Soup
Italian · Soup
Gorgeous Tort Soup
Italian · Soup
Italian Penicillin
Italian · Soup
One-Tray Caramelized Onion & Garlic Pasta
Italian · Soup
Summer Tomato Florentine Soup
Italian · Soup
One Pan Dump Creamy and Spicy Tomato Pasta
Italian · Soup15m
Gnocchi soup
Italian · Soup
Vori Vori de carne
Italian · Soup
chicken alfredo lasagna
Italian · Soup
Marry Me Melting Cabbage
Italian · Soup
One Pan 20-Minute Chicken Sausage Orzo Pasta
Italian · Soup20m