Chicken Thighs in Garlic Parmesan Sauce

I found this idea on Pinterest by Nonnafood, but made my own version of it.

This is a very easy chicken recipe and leaves room for adapations. Serving it with pasta, rice, bread or even mashed potatoes shows how versatile it is.

The preparation is fast, just season the chicken thighs to your liking and heat up oil in the pan and sear it on both sides for 4 min each. Take it out of the pan for later. 

While the chicken is in the pan, cut the garlic in even slices and grate the parmesan.

When there is too much fat in the pan, pour some of it out in a bowl and toss the garlic in. Lower the heat that the garlic wont burn. Pour in the wine to loosen the brown bits from the bottom of the pan. Season wuth pepper and a little salt. The let wine nearly evaporate, then add the double cream. When that comes up to temperature, get the cheese in to melt.

Now back in with the chicken thighs, skinside up. Add Italian seasoning. Put a lid on, reduce the temperature and cook for 20 min. Some chopped parsley to finish.

Recipe for 4:

4 chicken thighs

2 tbsp oil

Salt, pepper, Italian seasoning

6 cloves of garlic

150 ml white wine

200 ml double cream

80 g grated Parmesan

Parsley