Cooking Instructions

• Preheat the oven to 375°F/190°C/gas mark 5. Pat your chicken dry with some paper towels and season on both sides with the chicken seasoning, salt, and pepper.
• Melt 1 tablespoon of butter in the oven-proof skillet over medium heat. Add the chicken thighs presentation side down. Sear for two to three minutes. Flip over and sear for the same amount of time on the bottom side until golden brown.
• Remove to a plate and set aside.
• Melt the other tablespoon of butter in the same skillet. Add the garlic and sauté for one minute. Whisk in the flour and cook for one minute longer, stirring constantly.
• Whisk in the chicken stock, whisking constantly until the mixture bubbles and thickens. Whisk in the cream.
• Add the cheese, stirring it in until it is melted. Taste and adjust seasoning as needed with salt and pepper.
• Return the chicken pieces to the skillet, turning them to coat well in the sauce.
• Place the skillet in the oven and bake for 25 to 30 minutes, uncovered. When done, the chicken juices will run clear.
• Garnish with the dill (if using) and serve immediately. This goes beautifully with mashed potatoes.