Ingredients

The following ingredients have 4 Servings
  • 1.5 pound Boneless Skinless Chicken Thighs (, see note 1 (650 grams))
  • 2 tablespoons Olive Oil
  • ¾ teaspoon Salt
  • ¼ teaspoon Black Pepper
  • 2 teaspoons Dried Basil
  • 1 Onion (, minced, see note 2)
  • 2 tablespoons Butter (, see note 3 (30 grams))
  • 2 Garlic Cloves (, minced)
  • 4 Baby Sweet Peppers (, finely chopped, see note 4)
  • ½ cup Red Pepper Stuffed Green Olives (, sliced, see note 5 (70 grams))
  • 2 tablespoons All-Purpose Flour
  • ¼ cup Heavy Cream (, see note 6)

Instruction

  • Drizzle the thighs with 1 tablespoon of olive oil and season them with salt, pepper and basil on both sides.
  • Heat the remaining tablespoon of oil in a large skillet/frying pan and brown the thighs on both sides (if your pan is smaller, you might need to do this step in 2 batches). Transfer them onto a plate and set aside.
  • To the pan, add minced onion + butter and sauté until translucent (about 3 minutes), stirring regularly. Stir in minced garlic and sauté until it releases its aroma (about 1 minute).
  • Then, add finely chopped peppers and sliced olives and sauté for about 2 minutes, stirring from time to time. Add flour and ¾ cup of water, while stirring. The sauce will thicken at this stage a bit. When it has thickened, place the thighs on top and cover with a lid.
  • Bring to a boil. Reduce heat and simmer on low for 11 minutes (or until the thighs are cooked through). Move the thighs to a side and pour in heavy cream. Stir and cook until it has thicken. Note: If you feel that the sauce is thinner than you like, add more flour (make a slurry by mixing flour with little water and then stir some of the creamy sauce in. Only then add the slurry to the sauce, while stirring). Once it reaches boiling point, turn off the heat.
  • Best served with rice or pasta.
  • Enjoy!