Marry Me Chicken

Valentine’s day was a couple of weeks ago and on that night, Bill and I had the fleeting thought, “Maybe we should eat out for dinner tonight?” Then we came to our senses and laughed and laughed. So, we decided to stay in for the evening, though I wanted something special yet simple to make for dinner. Being a mom of little kids, I just didn’t want to slave over the stove. Especially since the kids would be home too. I’m sure all of you parents out there can relate.

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After searching around a bit, I came across this recipe for Marry Me Chicken. Apparently it’s done its rounds on the internet because it really is a simple, yet delicious meal. The presentation really does look like it took you longer to make than it really did.

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This chicken is cooked in a creamy, tangy sauce with sun dried tomatoes and cream. It would go perfect with a side salad or even rice or potatoes. We decided to be a little different that evening and serve it with baked sweet potatoes, mashed with butter, salt and pepper. The light sweetness of the potatoes actually went very well with the sauce. We were very pleased with how well this dish came out and Bill and I both agreed, we’ll have to make this one again.

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MARRY ME CHICKEN

Serves: 4

INGREDIENTS:

1 tbsp. extra-virgin olive oil
bone-in, skin-on, chicken thighs (about 2 pounds)
Kosher salt
Freshly ground black pepper
cloves garlic, minced
1 tbsp. fresh thyme leaves
1 tsp. crushed red pepper flakes
3/4 c. low-sodium chicken broth
1/2 c. heavy cream
1/2 c. chopped sun-dried tomatoes
1/4 c. freshly grated Parmesan
Freshly torn basil, for serving

 

DIRECTIONS:

  1. Preheat oven to 375°. In a large oven-safe skillet over medium-high heat, heat oil. Season chicken generously with salt and pepper and sear, skin-side down, until golden, 4 to 5 minutes per side. Transfer chicken to a plate and pour off half the fat from skillet.
  2. Return skillet to medium heat and add garlic, thyme, and red pepper flakes. Cook until fragrant, 1 minute, then stir in broth, heavy cream, sun-dried tomatoes, and Parmesan and season with more salt. Bring to a simmer, then return chicken to skillet, skin-side up.
  3. Transfer skillet to oven and bake until chicken is cooked through (and juices run clear when chicken is pierced with a knife), 17 to 20 minutes.
  4. Garnish with basil and serve.

 

Recipe from Delish

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