Creamy Sun-Dried Tomato Chicken

Steps

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1. 1
   Prepare all ingredients. Dice the brown onion into even, small pieces (about half a centimetre) for consistent cooking. Mince or grate the 4 garlic cloves. Roughly chop the sun-dried tomatoes and keep them chunky. Drain the tomatoes but reserve the oil for cooking. Pick the fresh basil leaves from their stems to avoid bruising, and freshly grate the parmesan cheese.
   ▶ ≈0:06
2. 2
   If using bone-in, skin-off chicken thighs, place them bone-side down. Use the tip of a sharp knife to trace along both sides of the bone, keeping the blade as close to the bone as possible. Once the bone is freed along its length, slide the knife underneath and carefully lift and remove it, trimming away any cartilage.
   ▶ ≈1:08
3. 3
   Heat 1 tablespoon of sun-dried tomato oil in a large high-rimmed pan over medium-high heat. Carefully lay the chicken in and sear for about 4 to 5 minutes per side. Season with salt and cracked black pepper. Don't move the meat around—let it develop a deep golden crust. Flip when it releases easily from the pan and cook the second side for another 4 to 5 minutes. Remove and place on a plate.
   ▶ ≈1:45
4. 4
   Lower the heat to medium and add the diced onion. Cook for about 3 to 4 minutes, stirring occasionally until it softens and turns slightly golden. Add a pinch of salt and black pepper. Then add the garlic and cook for about 30 to 45 seconds until fragrant.
   ▶ ≈2:23
5. 5
   Pour in 1/2 cup of dry white wine or stock. Scrape the fond (the brown layer stuck to the pan bottom) with a spoon or spatula as the wine bubbles. Simmer for about 2 to 3 minutes until the liquid reduces by half to concentrate acidity and balance the richness of the cream and cheese to come.
   ▶ ≈2:56
6. 6
   Add 1/2 cup of chicken or vegetable stock. Stir in the chopped sun-dried tomatoes and 1 tablespoon of Dijon mustard. Mix around and cook for about 2 minutes for the flavors to combine.
   ▶ ≈3:16
7. 7
   Pour in 150 ml of thickened cream (35% fat). Bring to a gentle simmer, not a boil, so the fat stays stable. Mix around to achieve a nice golden-orange colour. Return the seared chicken thighs to the pan, nesting them into the sauce, and spoon sauce over the top.
   ▶ ≈3:43
8. 8
   Lower the heat and simmer gently for about 8 to 10 minutes or until the internal temperature of the chicken reaches 74°C (165°F). Slow finishing ensures the chicken stays tender and moist.
   ▶ ≈4:08
9. 9
   Stir in 1/4 cup of parmesan cheese and most of the basil leaves, saving some for garnish if desired. Mix around and allow the basil to wilt gently without cooking too long to preserve its light fragrance and prevent darkening. Check seasoning and adjust if necessary.
   ▶ ≈4:23
10. 10
    Spoon the chicken and sauce onto warm plates. Make sure to include all the leftover sauce, sun-dried tomatoes, and basil leaves. Garnish with remaining parmesan cheese, fresh basil leaves, and cracked black pepper.
    ▶ ≈4:55