Step 1: 

Unfold chicken thighs and pat dry. Season with 2 TBSP Little Eataly.

Step 2: 

You may lightly dip them in a shallow pan with corn starch or you can sprinkle the corn starch over thighs and rub in.

Step 3: 

Over medium-high heat, add about 1 TBSP of sun-dried tomato oil to skillet.

Brown the thighs over medium-high heat for 4-5 minutes on each side. You will have to work in two batches because you don’t want thighs to touch.

Step 4: 

Remove chicken from skillet and set aside.

Step 5: 

Decrease heat to medium and add onions and sauté until translucent.

Step 6: 

Add tomato paste and chopped sun-dried tomatoes and stir.

Step 7: 

Add chicken stock and bring to a simmer.

Step 8: 

Add cream and stir.

Step 9: 

Add 1 tsp Little Eataly to sauce.

Step 10: 

Nestle thighs into sauce and simmer for about 5-10 minutes or until chicken is cooked to a temperature of 165 degrees F.

Step 11: 

Sprinkle parmesan cheese right before serving.

Serve over **polenta, rice or short-pasta.