Pre-heat the oven to 180°.
Season the chicken thighs with salt and pepper to your taste.
Melt 2 tablespoons of butter in an ovenproof pot on medium heat and cook the chicken thighs golden brown on all sides. Remove them from the pan and set aside.
Next, melt the remaining tablespoon of butter in the pot and add the garlic and red chili flakes. Fry them for 1-2 minutes until their aroma is released.
Stir in the chicken bouillon, cream, sun-dried tomatoes, Parmesan cheese, thyme, oregano and dried basil and bring everything to a boil.
Turn down the heat and let the sauce simmer until it gets a little thicker. Then return the chicken thighs to the pot.
Place the pot in the oven and let it stew for 40 minutes until the chicken thighs are completely cooked.
Sprinkle the dish with fresh basil and it’s ready to serve!
Tip: This dish combines very well with an arugula salad, cherry tomatoes and toasted pine nuts.