2-3Fresh herb sprigs(such as thyme, oregano, or rosemary)
Instructions
Pre-heat oven to 425 degrees.
Heat a skillet with a few tablespoons olive oil and a couple tablespoons of butter.
Once heated, place chicken thighs skin down in a pan and season generously with salt and pepper. Let cook for 3-4 minutes or until skin is starting to crisp on the bottom.
Flip chicken thighs over. Add in shallots, tomatoes, and garlic cloves by stuffing them in empty spaces between chicken thighs and on top. Top with fresh herb sprigs and pour white wine over the entire dish.
Continue to cook on high heat for 5 more minutes or until wine begins to reduce. Liquid should be bubbling consistently.
Once 5 minutes is up, add in heavy cream and let simmer 5 more minutes.
Place lid on skillet and put in pre-heated oven. Cook for 25 minutes.
Take the chicken out of the oven and make sure the chicken has reached a temperature of at least 165 degrees. Take off herb sprigs before serving.
Notes
Tip: If you don't have fresh herbs, dried italian seasoning works also.Serve over rice or with potatoes, making sure to pour some of your extra sauce over your veggies and chicken as well. Sauce is also delicious when you dip crusty bread in it.