Ingredients

The following ingredients have 4 Servings
  • 4 chicken thighs (bone in, skin on)
  • 2 tablespoons olive oil ((substitute avocado or grapeseed oil))
  • sun dried tomato pesto ((see below))
  • 10 cloves garlic
  • 1 cup chicken broth
  • 4 sprigs thyme
  • 1 cup heavy cream
  • 1/4 cup fresh grated Parmesan cheese
  • 4 tablespoons sun dried tomatoes
  • 1/4 cup pine nuts (toasted)
  • 1 teaspoon sea salt
  • 1/2 teaspoon cracked black pepper
  • 3 cloves garlic
  • 4 tablespoons olive oil

Instruction

  • Preheat the oven to 400F.
  • Place the chicken thighs, skin side down, in a cast iron skillet and heat over medium heat. Cook for about 7-10 minutes, until the skin is golden brown and crispy.
  • Remove the chicken from the skillet and set aside. Turn the heat to medium high and add the pesto and garlic cloves and cook for about 3-5 minutes, stirring frequently to prevent burning.
  • Add the broth and bring to a simmer. 
  • Add cream and thyme and bring back to a simmer. 
  • Add chicken and place the skillet directly in the oven. Cook for about 20 minutes, or until the internal temperature of the chicken reaches 160F. 
  • Remove from the oven and serve with bread and/or pasta. Or see the notes below for some other ideas.