– chicken thighs bone-in, skin-on– red bliss potatoes or your favorite potato– olive oil– garlic– shallots– sun-dried tomatoes– chicken stock– heavy cream– Tuscan kale or your favorite green
Add olive oil to a large skillet over high heat.Place the seasoned chicken skin side down into the hot skillet and cook until nicely browned, about 4-5 minutes.
Remove the chicken from the skillet and set aside until needed. Discard all but one tablespoon of the oil from the skillet, then add the garlic and shallots to the oil.
Next, add the heavy cream and chicken stock to the pan. Bring the mixture to a light boil, reduce the heat and allow the sauce to reduce for about five minutes until thickened.
Place the seared chicken thighs on top of the potatoes mixture. Place the baking dish in the 375 degrees preheated oven and bake until the potatoes are fork tender and the chicken is fully cooked.