Method
Preheat oven to 200 degrees C. Season chicken thighs with salt and pepper, to taste, melt 2 tablespoons butter in a large oven-proof plant over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side then wrap in foil and bake in the oven for 30 minutes. Meanwhile melt remaining tablespoon butter in the pan. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken stock, single cream, sun dried tomatoes, Parmesan, thyme, oregano and basil. Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes. Return chicken to the pan. Place into oven and roast for another 15 minutes. Serve immediately, garnished with basil, if desired.
Minced lamb in this dish makes for a tasty change and this is a great mid-week dish for all the family!
Peppers are colourful, tasty and perfect for stuffing – we’ve made these low-carb roasted peppers with turkey, tomato, and cheese.
Eggs, cream cheese, and cream of tartar are baked together forming cloud bread, a gluten-free fluffy bread substitute. Must try with fresh baked bacon, tomatoes and lettuce
