This dish turned out even better then I was anticipating (even though I mixed up the steps while making the sauce - I just couldn’t wait to deglaze that pan).
I added a 1-tsp of red pepper flakes to bring some spice to the party and didn’t regret it.
As alway I recommend patting dry your chick thighs before rubbing in the Italian herbs and salt. If you’re feeling extra you can leave them on a rack in the fridge for an hour to really dry out the surface. ;)
A really simple dish that delivers, what more can you ask for in under 40-min.
