A treat any evening.
You will need:
6 chicken breasts with skin
8 sprigs of thyme
250 ml fresh cream
1 tablespoon coriander
1 chopped onion
4 chopped cloves of garlic
½ cup chopped olives
¾ cup sundried tomatoes
Coarse salt and pepper
Preheat the oven to 180ºC. Place the chicken pieces in a pan with a steel handle and lid.
Fry the chicken pieces in a bit of oil until the skin of the chicken turns golden brown.
Remove the pan from the heat. Add the cream, sundried tomatoes, sprigs of thyme, olives, coriander, onion, cloves of garlic, salt and pepper. Cover with tinfoil.
Place the pan in the oven and bake for approximately 45 minutes, depending on the size of the chicken breasts, until done.
Serve the chicken on a serving dish with the cream sauce covering it. Add a tablespoon of cornflour to the cream sauce if it is too thin and stir thoroughly.
Serve with roasted vegetables and baked potatoes.