Marry Me Chicken

Method

1. 1

   Season the chicken

   Mix the flour, paprika and 0.75 tsp salt on a plate. Pat the thighs dry, trim away excess fat and open out any folded pieces to an even thickness; coat lightly in the flour mixture for 2 minutes.

2. 2

   Sear the chicken

   Heat the olive oil in a large frying pan over medium-high heat for 2 minutes, until shimmering. Sear the thighs in uncrowded batches for 4 to 6 minutes per side, turning only when deeply browned; transfer to a plate.

3. 3

   Cook the aromatics

   Reduce the heat to medium-low and melt the butter for 1 minute. Add the garlic, chilli flakes and oregano; cook for 45 seconds, stirring, until fragrant but not browned.

4. 4

   Cook the tomato mixture

   Stir in the tomato purée and sun-dried tomatoes and cook over medium-low heat for 1 minute, until the purée darkens slightly.

5. 5

   Simmer the sauce

   Pour in the stock and scrape up the browned bits for 30 seconds. Bring to a simmer over medium heat for 2 minutes, then stir in the cream and remaining 0.25 tsp salt.

6. 6

   Finish the chicken

   Return the chicken and its juices to the pan. Simmer gently over low heat for 6 to 10 minutes, turning once, until the thickest part of every thigh reaches 74°C (165°F).

7. 7

   Add cheese and basil

   Remove the pan from the heat and stir in the Parmesan and basil for 1 minute, until the cheese melts. Taste the sauce and season assertively with salt and pepper as needed, especially if using low-salt stock.

Tips

• Pat the thighs thoroughly dry and leave space between pieces in the pan; brown them deeply before turning rather than relying only on the stated timing.
• The measured olive oil is fresh cooking oil; drain the sun-dried tomatoes before chopping and retain any oil clinging to them.
• Use an instant-read thermometer to check the thickest part of every thigh reaches 74°C (165°F). Stock and Parmesan vary in saltiness, so taste before adding more salt.

Swaps

• Use boneless, skinless chicken breasts, opened out to an even thickness, and cook until the thickest part reaches 74°C (165°F).
• Replace dried oregano with 1 tbsp chopped fresh oregano.
• Use stock made from a stock cube, adjusting the final seasoning for its saltiness.

Storing

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a pan until steaming hot throughout, adding a splash of stock or water if the sauce has thickened.