Ingredients
- 2 oz (57 g) olive oil
- 3 cloves garlic, minced
- 12 chicken thighs, skin on
- 2 sprigs fresh rosemary
- 1 tbsp (15 mL) Dijon mustard
- 24 leaves fresh basil
- 1/2 cup (125 mL) white wine
- 1/2 lemon, for juice
- 1/2 cup (50 mL) 35% cream
- 1/2 tsp (2 mL) salt
- 1/2 tsp (2 mL) pepper
Preparation
In a large frying pan, heat olive oil; add garlic. Once garlic starts to dance, add chicken thighs and rosemary. Sear chicken on both sides for 3-4 minutes. Bake in a 350°F (180°C) oven for another 20 minutes.
Remove chicken from oven and set aside.
Add Dijon mustard and basil to frying pan; stir in white wine, lemon juice, salt and pepper. Let simmer for a minute or two while you stir to deglaze pan.
Add cream; stir and reincorporate the chicken, coating both sides. Serve with your favourite pasta or salad. Makes 4 servings.