\u201c\u201d
\nINGREDIENTS :
\n10 chicken thighs
\n4 tablespoons of unsalted butter
\n4 minced garlic cloves
\n2 glass of chicken broth
\n2\/3 glass of heavy cream
\n2\/3 dried tomatoes in julienned olive oil
\n2\/4 grated parmesan
\n2\/4 teaspoon of thyme
\n2\/4 teaspoon of oregano
\n2\/4 teaspoon of dried basil
\n2\/4 cup of basil leaves
\nSalt, pepper, chilli
\nPREPERATION :
\nPreheat your oven to 205 degrees, thermostat 7. Season your chicken thighs with salt and pepper.
\nMelt two tablespoons of unsalted butter in an ovenproof skillet over medium heat. Sear the thighs, first skin side down then turn them over, for about 4-5 minutes on each side until they get a nice golden color. Book.
\nAdd the rest of the butter, the minced garlic, a little sweet or hot pepper according to your taste, let simmer while mixing for 2 to 3 minutes.
\nPour in the chicken broth, heavy cream, julienned dried tomatoes, parmesan, thyme, oregano and basil. Stir until boiling then simmer for 4 to 8 minutes, lowering the heat. Return the chicken thighs to the skillet.
\nBake everything for 30 to 35 minutes at 180 degrees, thermostat 6. Serve hot with a little fresh basil. ENJOY!!!<\/p>\n","protected":false},"excerpt":{"rendered":"
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