BRAISED TUSCAN CHICKEN THIGHS IN PARMESAN CREAM SAUCE

Boneless, skinless chicken thighs…let’s face it, they need a little help. Compared to breasts, the thighs are only slightly better in taste. This quick braise of thighs in a tomato-y shallot and garlic sauce finished with cream and parmesan does the trick. I served it over steamed jasmine rice and it was just right.

Of course you can use boneless breasts or even bone in thighs if you want. But these came out super tender and flavorful and not at all dry.

The photo doesn’t do it justice, but take my word for it…this will be one of the best treatments of boneless chicken thighs you every made.

Ingredients:

For the chicken:

• 4 boneless skinless chicken thighs, about 1 pound, trimmed of any excess fat

• Kosher salt and back pepper

• 1/2 cup flour

• Olive oil

For the braising liquid:

• 1 tbsp of olive oil

• 1 medium shallot, diced

• 3 garlic cloves, thin sliced

• 2 tbsp tomato paste

• 1/2 cup dry sherry

• 1 1/2 cups chicken stock

• 1 tsp herbes de provence or Italian seasoning

To finish the sauce

• 1 cup chicken stock

• 1/2 cup cream

• 1/4 cup grated parmesan

• 2 tbsp fresh basil leaves, chopped

• Chopped parsley for garnish

Directions:

• Dry the thighs with paper towels then season with 1 tsp paprika, 1/2 tsp garlic powder, salt and pepper. Lightly dust them with flour, shaking off the excess.

• Heat an oven-proof skillet over medium heat and add 2 tbsp olive oil. When the oil is hot, add the thighs to the skillet without crowding (it may take 2 batches). Allow them to cook for about 3 minutes to brown, then turn and repeat with other side. Remove to a plate then brown the other thighs and remove to the plate.

• Drain the oil from the skillet and wipe it out with a paper towel or two. Place it over medium low heat and add 1 tbsp of olive oil. Add the diced shallots and slice garlic and saute for 1 minute. Add the tomato paste and stir in, cook for another 1 minute or so.

• Preheat the oven to 350 degrees.

• Add the sherry and deglaze the skillet for a minute. Add the stock and herbes de provence and bring to a simmer. Stir until all the tomato paste has combined with the liquid.

• Add the browned thighs back to the skillet and bring to a simmer. Cover the skillet and place in the oven for 45 minutes or until the thighs are fork tender.

• Remove the skillet from the oven and remove the thighs to a plate and keep warm. Over medium heat, bring the liquid to a simmer and stir in 1 tbsp of flour. There should be mostly oil and the flour will cook in. Add another 1 cups of chicken stock and simmer for a minute or two. Add the cream and simmer until the sauce has thickened slightly. Add the parmesan and the basil and stir to combine. Nestle the breasts back in to coat, cover, and reheat for a couple minutes. Taste and reseason if necessary.

• Serve over white rice and garnish with chopped parsley.