Directions

Preheat oven to 375 degrees

Heat an oven-proof saucepan, add oil and brown the chicken thighs, skin side down for 4 minutes per side.

Remove and set aside. Pour out half the oil.

Add garlic and thyme and cook 30 seconds to until garlic starts to brown.

Add stock to deglaze pan. Add cream, sun-dried tomatoes, and Parmigiana-Reggiano.

Place pan in oven for 20 minutes or until chicken is 165 degrees near the bone.

Serve with sauce garnished with torn basil.

Would be great over pasta, rice, or with crusty bread.