This was my first recipe from work that I tried! Like I mentioned before, I have been just throwing all recipe ingredients into the crock pot and hoping for the best. This was a slight fail.
The flavor was bomb but the consistency was not. I have become the queen of “it looks weird but tastes good” haha. I made meatloaf for Mike’s family last weekend and heard that phrase a few times. Same with the pistachio pudding “pie” I made for a bbq a while back. And then with this dish too. I just left it in the “crocky” too long.
Here’s the recipe:
10 chicken thighs, with skin
3 tablespoons butter
3 cloves garlic, minced
Sea salt and black pepper to taste
1/4 teaspoon red pepper flakes
1 cup chicken broth
1/2 cup heavy cream
1/3 cup sun dried tomatoes
1/4 cup freshly grated parmesan cheese
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
Preheat oven to 400 degrees F.
Season chicken thighs with sea salt and black pepper, to taste.
In a large skillet, melt 2 tablespoons butter over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 mines per side; then set aside.
Melt remaining butter in the skillet, and then add minced garlic and red pepper flakes and cook for 1-2 mins.
Add chicken broth, heavy cream, sun dried tomatoes, Parmesan cheese, dried thyme, and dried oregano
Bring to a boil and then reduce heat and simmer until slightly thickened, about 3-5 mins. Then return chicken to the skillet.
Place skillet into the oven and roast until completely cooked through for about 25-30 mins.
Had I followed the directions I am sure this would have been perfection!
Mike again made the rice and then I threw some peas in there too. We had bought two huge bags of rice during our “OMG we’re going to Asia phase” and I need to get it out of the house and make room for some healthier grains.
The flavors were totally there in this dish and I highly recommend it, just follow the directions!