8 chicken thighs (with skin and bone)
Kosher salt and freshly ground black pepper, to taste
3 tablespoons unsalted butter, divided
3 cloves garlic, minced
1/4 teaspoon red pepper flakes, or more, to taste
1 cup chicken stock
1/2 cup double cream
1/3 cup julienned sun dried tomatoes in olive oil, drained
1/4 cup freshly grated Parmesan
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 cup basil leaves
Preheat the oven to 200ºC.
Season chicken thighs with salt and pepper, to taste.
Melt 2 tablespoons butter in a large oven-proof casserole over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
Melt remaining tablespoon butter in the casserole. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken stock, double cream, sun dried tomatoes, Parmesan, thyme, oregano and basil.
Bring to the boil; reduce heat and simmer until slightly thickened, about 3-5 minutes. Return chicken to the casserole.
Place into oven and roast until completely cooked through, about 25-30 minutes.
Serve immediately, garnished with basil, if desired.