Braised Chicken Thighs in a Creamy Sundried Tomato Sauce.

The start of the New Year officially marked my 3rd year of living in Poland. I’ve repeated that a few times to myself. Insanity. And after 3 years of living here, I still wake up here and there in utter shock that I’m so far away from home. Pinch me :).


If someone had told me a few years ago I would be where I am today, on the other side of the world and in the middle of medical school, I would have laughed. But here I am, and feeling so extremely blessed. But don’t get me wrong, Vancouver is in my heart and mind at all times of the day. And I do have my moments where I break down because European life is often hard for a Canadian. But I’ve grown immensely and I’ve become cultured and more knowledgeable, and that’s not what Vancouver was able to give me.



Some of you asked in your emails what life is like here and the best way to describe it as calm. Wroclaw is peaceful and is spilling with history and culture; every building you go into has character and a past.


Besides that, there aren’t any big superstores or save on foods like we have at home. You go to the butcher for your meat and the bakery for your bread. And every little corner has a corner store with fresh produce and dairy.  And often times you will find the farmers with stands set up randomly on the roads selling their goods. It’s beautiful and the food is so fresh that you usually buy the day of. Bread lasts 2 days and vegetables not more than a week.



Braised Chicken Thighs in a Creamy Sundried Tomato Sauce. 

8 bone-in, skin-on chicken thighs

Kosher salt and freshly ground black pepper, to taste
3 tablespoons unsalted butter, divided
3 cloves garlic, minced
1/4 teaspoon red pepper flakes, or more, to taste
1 cup chicken broth
1/2 cup heavy cream
1/3 cup julienned sun dried tomatoes in olive oil, drained
½ cup mushrooms sliced
1/4 cup freshly grated Parmesan
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 cup basil leaves, chiffonade



1. Preheat oven to 400 degrees F.

2. Season chicken thighs with salt and pepper, to taste.

3. Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.

4. Melt remaining tablespoon butter in the skillet. Add garlic, mushrooms and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, sun dried tomatoes, Parmesan, thyme, oregano and basil.

5. Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes. Return chicken to the skillet.

6. Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.

Serve immediately, garnished with fresh basil or other herbs of your liking.


Recipe Notes:

  1. Be easy with the salt as sundried tomatoes add quite a bit of salt on their own.
  2. If you want to split the amount of chicken to 4 pieces do not half the other ingredients.
  3. This recipe has been adapted from the wonderful Chungah at Damn Delicious



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