Chicken with Cream and Tomatoes

INGREDIENTS :

·       10 chicken thighs

·       4 tablespoons of unsalted butter

·       4 minced garlic cloves

·       2 glass of chicken broth

·       2/3 glass of heavy cream

·       2/3 dried tomatoes in julienned olive oil

·       2/4 grated parmesan

·       2/4 teaspoon of thyme

·       2/4 teaspoon of oregano

·       2/4 teaspoon of dried basil

·       2/4 cup of basil leaves

·       Salt, pepper, chilli

PREPERATION :

·       Preheat your oven to 205 degrees, thermostat 7.

·       Season your chicken thighs with salt and pepper.

·       Melt 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.

·       Add 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.

·       Pour 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.

·       Bake everything for 30 to 35 minutes at 180 degrees, thermostat 6. Serve hot with a little fresh basil.