Season chicken thighs on both sides with salt and pepper.

Place a large pan over high heat. Add chicken, skin side down and cook for 8-10 minutes until skin is golden and crispy.

Turn over a cook for a further 2-3 minutes before removing the chicken from the pan. The chicken doesn't need to be cooked all the way through at this stage!

Turn the heat down to medium. Use the excess chicken fat in the pan to sauté shallots and garlic until soft - about 2-3 minutes.

Add oregano and sun-dried tomatoes and stir in. Sprinkle over flour and mix, cooking off for one minute.

Pour in the wine and chicken stock, stirring continuously to remove any lumps. Add cream and mix to creamy a creamy sauce.

Add your chicken thighs back in, arranging them in one layer, skin side up. Allow to simmer for 15-20 minutes until chicken has cooked through.

Turn off the heat and stir in basil leaves. Serve with pasta or crusty bread for dipping, and a side salad.