2 lbs bone-in & skin on chicken thighs
2 tablespoons extra virgin olive oil
salt & pepper
onion & garlic powder
1/4 cup onion, chopped
5 cloves minced garlic
1 teaspoon fresh thyme
1 teaspoon oregano
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon basil
1/4 cup white wine
3/4 cup chicken broth
1/2 cup heavy cream
1/2 cup sun-dried tomatoes, minced
1/2 cup Parmesan, fresh grated
parsley, to garnish
Preheat oven to 375.
Season thighs with salt, pepper, onion, & garlic powder. Pan sear on medium-high in a cast iron skillet on each side about 4 minutes. Remove from skillet and put aside.
Remove all but 2 tablespoons of leftover oil from cooking. Lower to medium heat and add onions, thyme, oregano, red pepper flakes & basil. Cook about 3 minutes. Add garlic and cook another minute, until fragrant.
Add in white wine, broth, cream, sun-dried tomatoes, & parmesan. Return chicken back to skillet. Bake in the oven about 20-25 minutes, until a meat thermometer reads done! I pair this with garlic parmesan herb mashed potatoes, rice, noodles, or mashed cauliflower.