- 6 boneless skinless chicken thighs
- ½ cup + ¼ cup freshly grated parmesan cheese
- Olive oil
- 20g butter
- ½ brown onion, finely diced
- 3 cloves garlic, finely chopped
- 1 tsp dried oregano
- ¼ cup sundried tomatoes, finely chopped
- 200ml chicken stock
- 300ml cream
- Fresh parsley, to garnish
- Place the ½ cup grated parmesan on a plate, then use to lightly coat the chicken thighs and set aside.
- Bring a large, heavy based frying pan to a medium heat with a drizzle of olive oil. Pan fry the chicken thighs for 3-4 minutes each side or until golden, then place on a clean plate and set aside.
- Reduce the same pan to a low to medium heat, then add the butter and stir until melted. Add the diced onion, garlic, oregano and sundried tomatoes, then saute for a few minutes or until the onion has started to become translucent.
- Once the onion mixture has softened, add the chicken stock and cream. Stir well to combine, then return the chicken thighs to the pan. Bring to a simmer, then leave to reduce for 4-5 minutes; or until the sauce has thickened slightly, and the chicken thighs have cooked through.
- Season with salt and pepper to taste, then garnish with the remaining grated parmesan and parsley to serve.