This saucy, tender and creamy meal is just so delicious that he will propose LOL or at least that’s what was said in years past. He may not propose, but he will be satisfied with this truly melt in your mouth chicken dish.


2 tablespoon avocado oil+
A pint of cherry or grape tomatoes, cut in half
FRESH ground sea salt and black pepper, to taste
2 pounds boneless skinless chicken thighs or chicken steaks (your preference)
3 cloves garlic, minced
1 tablespoon FRESH thyme or tarragon (your preference)
1 teaspoon crushed red pepper flakes
scant 1/4 cup champagne (pink moscato is my favorite) or white wine
1 cup homemade chicken stock
3/4 cup heavy cream
FRESH chopped parsley, torn to garnish
1 tablespoon potato starch or cornstarch, for thickening

  • Preheat oven to 400°.
  • Heat a large oven proof skillet over medium heat with 2 tablespoons avocado oil.
  • Place tomato halves in the skillet.
  • Add a few pinches of salt and pepper and toss it all together to combine.
  • Place in the oven to roast for 15-20 minutes, stirring once and roasting until the tomatoes have sizzled off some of their water and begin to brown slightly.
  • While the tomatoes are roasting, season the chicken generously on both sides with salt and pepper.
  • Remove skillet from the oven and reduce the oven temperature to 375°.
  • Transfer all of the tomatoes to a small bowl. Set aside.
  • Add a bit more avocado oil if necessary and sear the chicken in the same pan the tomatoes roasted in until golden brown on both sides. Don’t worry about cooking the chicken all the way through. It will spend enough time in the oven to cook through and tenderize.
  • Place the seared chicken in a shallow bowl or platter with a lip to catch any juices and set aside.
  • Reduce the heat to low. DO NOT WIPE OUT PAN! You want the nice browned bits across the pan for flavor!
  • Add garlic to the pan and stir constantly around the pan for 1 minute.
  • Stir in thyme or tarragon and red pepper flakes.
  • Return the tomatoes to the pan along with the champagne.
  • Scrape all those browned bits off the bottom of the pan as the wine cooks off.
  • Stir in chicken stock and heavy cream and bring to a low simmer.
  • Return the chicken pieces to the pan, nestling them in the sauce.
  • Place the skillet in the oven and bake for 18-20 minutes.
  • Remove from the oven when chicken is cooked through.
  • Transfer chicken to a plate and keep warm.
  • In a small bowl whisk together cornstarch or potato starch and 1 tablespoon of water.
  • Add to sauce, whisking to thicken. If the sauce doesn’t thicken immediately, place it back on a burner on low for a minute or two.
  • Return the chicken to the sauce and garnish with FRESH parsley.
  • Serve over rice, pasta or mashed potatoes.

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