Ingredients

The following ingredients have 5 Servings
  • 6 chicken thighs (skins on)
  • Salt & pepper
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/2 cup white wine
  • 1 tablespoon Dijon mustard
  • 3 cloves garlic (minced)
  • 1 dash Italian seasoning
  • 1 cup heavy/whipping cream
  • 3/4 cup sun-dried tomatoes
  • 10 leaves fresh basil
  • 1 (10 fluid ounce) can chicken broth

Instruction

  • Preheat oven to 350F. Move rack to center of oven.
  • Add butter and olive oil to a deep oven-safe skillet (mine is 2" deep) over medium-high heat.
  • Season both sides of chicken thighs with salt and pepper. Add to the pan skin-side down. Tip: make sure the pan is hot or the chicken skin will stick. Cook for 8-10 minutes and then flip and cook for an additional 3-4 minutes. If the oil is furiously splattering, you may want to turn it down to medium heat. Chicken should release fairly easily once it's browned.
  • Remove chicken from pan and set aside.
  • Deglaze the pan with the white wine and mustard. Stir until the mustard has dissolved. Add the garlic, Italian seasoning, cream, sun-dried tomatoes, basil (tear it into smaller pieces), and chicken broth.
  • Add the chicken back in the pan and cook in the oven for 45 minutes.