Sometimes a dish just comes together and completely blows your expectations away. Like, you expect the preparation to be time-consuming or a hassle, or you worry about a sauce not thickening enough, and then everything falls into place and just ROCKS.
That's what happened with this dish. It all started with a REALLY good sale on chicken thighs ($0.99/lb). I stumbled upon this recipe, realized it would be low-carb, and then realized that I had everything on hand except for the chicken thighs and sun-dried tomatoes.
The one thing that went wrong? I could NOT find sun-dried tomatoes in oil at several stores (looking at you, Target, Winn-Dixie and Wal-Mart). I finally found them at Publix...but anyway, back to this incredible chicken...
The thighs are seared in hot butter, then removed from the skillet. Using the remaining butter and pan juices, you make an incredible cream sauce with just a sprinkling of herbs, sun-dried tomatoes, and heavy cream. The partially-cooked thighs are returned to the pan and then finished in the sauce. The sauce is what really makes this dish - the meat retains so much moisture (without being greasy) and the sauce is amazingly rich without being heavy.
Since the chicken is finished in the oven, you obviously will need to use a large ovenproof skillet - I used a vintage Wagner Ware 12" and it fit 8 chicken thighs perfectly!