Method:

• Preheat the oven to 190°C.
• Heat the olive oil over medium-high heat in a skillet or large pan.
• Season the chicken with salt and pepper.
• Once the oil is hot, add the chicken, skin-side down. Fry until they have a good colour, and then remove them from the heat.
• Turn the heat down to low and add the butter. Now add the garlic, chilli flakes, basil, and thyme. Sauté until the garlic is translucent.
• Add the chicken stock, cream, sundried tomatoes, Parmesan, and a small pinch of salt and pepper.
• Bring to the boil and simmer for 5 minutes. Add the chicken, skin-side up.
• Place the skillet in the oven and bake for approximately 45 minutes, or until the meat is cooked through.
• Serve the chicken hot, topped with the fresh basil leaves.