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Pat dry the chicken thighs with kitchen towels, season generously with salt and pepper, then coat all over in the cornflour.
Heat the oil from the sun-dried tomato jar in a large, deep, non-stick pan and sear the chicken thighs for 5-10 minutes, over a medium-high heat, until showing a lovely golden colour and lots of crisp, then flip and cook for 3-4 minutes on the other side, remove the chicken thighs from the pan and set aside.
In the same pan, melt the butter, reduce the heat to medium, sauté the shallot and garlic for 2-3 minutes, stirring regularly, add the sun-dried tomatoes, cook for 1 minute, add the smoked paprika, Italian herbs seasoning, chilli flakes and tomato paste, cook for 2 minutes, until the tomato paste thickens. Add the cream and chicken stock, stir to combine and bring to a low simmer, season with a little salt and pepper, stir in the parsley and add the chicken thighs back to the pan. Toss to coat the chicken thighs in the creamy sauce then leave to simmer for 10-15 minutes - just ensure the chicken thighs are cooked through before serving.
I served mine over white basmati rice, but this works perfectly with mashed potato or even pasta! Garnish with some fresh parsley and grated parmesan.
Nutritional Info
Per serving:
Cals- 688
Carbs – 49g
Protein – 54g
Fat – 29g
Ingredients
Serves 2
- 4 boneless, skinless chicken thighs.
- Salt and pepper, to taste.
- Tbsp of cornflour.
- Tbsp of sun-dried tomato oil.
- Tsp of butter.
- 1 shallot - finely chopped.
- 3 cloves of garlic crushed.
- 40g of sun dried tomatoes - chopped.
- Tsp of smoked paprika.
- 1/2 tbsp of Italian herbs.
- Pinch of chilli flakes.
- Tbsp of tomato paste
- 100ml of Elmlea single light cream.
- 200ml of chicken stock.
- And handful of fresh parsley - finely chopped.
To serve:
- 125g of basmati rice, per serving.
- Fresh parsley, to garnish,
- Grated parmesan, to garnish.
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