
Ingredients
- 6 Bone in skin on chicken thighs
- 2 tbsp olive oil
- 1 Small onion chopped
- 6 cloves garlic
- 1 tsp Thyme
- 1 cup Bone broth
- 2/3 cup Shredded or grated parmesan cheese
- 3 tbsp Heavy whipping cream
- salt and pepper to taste
Instructions
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Preheat your oven to 400 degrees.
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Heat up 2 tablespoons of olive oil in a skillet over medium-high heat.
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Once the skillet is hot, add the chicken thighs skin side down, and top with salt and pepper to taste. Sear the chicken thighs for 2-3 minutes on each side until they are browned, and remove them from the skillet.
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In the same skillet, add the chopped onion and garlic cloves. Saute for 2-3 minutes until the onions have begun to soften and brown.
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Add 1 teaspoon of thyme, and stir until fragrant.
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Pour in 1 cup of bone broth.
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Whisk in 3 tablespoons of heavy whipping cream.
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Toss in ⅔ cup Parmesan cheese. You can use shredded or grated. If using shredded, add just a little at a time, and whisk it quickly to combine it with the liquid. Using grated Parmesan will allow the cheese to mix more easily with the sauce.
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Add the chicken thighs back to the skillet with the sauce. Place the skillet in the oven, and roast the chicken thighs for 15-20 minutes until they are cooked through.
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Spoon the sauce over top of the chicken thighs, and serve topped with fresh Parmesan or herbs.
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