My husband actually forwarded the basis for this recipe to me from 12tomatoes.com and asked if we could try it. I took a look a look, made a few adjustments – the original called for boneless, skinless chicken breasts and tarragon – and I prefer to cook with thighs when I go boneless and skinless, and I don’t 
really care for tarragon, so I made those adjustments, and a few other tweaks, and we had ourselves a very tasty dinner with asparagus and garlic bread.
INGREDIENTS
•1 tbsp olive oil (for the chicken)
•4 boneless, skinless thighs
•1/2 tsp seasoned salt
•1/2 tsp Aleppo pepper
•1/4 tsp Black & Red Spice*
•1 shallot, mined
•2 cloves garlic, minced
•2 tbsp olive oil (for the sauce)
•1 tsp dried basil
•1 tsp dried oregano
•1 tsp dried rosemary
•1 cup veggie stock
•1/2 lemon, juiced and zested
•1 tbsp Sherry Peppers Sauce (or, your favorite hot sauce, to taste)
•1 pkg Boursin
•1 tbsp flour
•Freshly chopped parsley
*Or a 1/8 tsp each black pepper and Cayenne pepper.
While warming a large pan or skillet over medium high heat, brush each chicken thigh with olive oil, season a bit with seasoned salt and Black & Red Spice (or all black pepper, or your own blend of black and Cayenne pepper).
Cook the chicken for four minutes, then flip and cook for two minutes. Flip and cook two more minutes, then flip one more time and cook for another two minutes.
Remove the chicken to a plate and set aside.
Warm the two tablespoons of olive oil with any chicken fat that may in the pan, then add the shallot, garlic, dried basil, oregano, and rosemary.
Cook for two minutes, just until the spices and garlic are nicely fragrant.
Add the veggie stock, lemon juice, and Sherry Peppers Sauce and stir to mix.
Reduce heat to low and add the cheese, stirring until the sauce is smooth.
Sprinkle the flour over the pan and whisk until smooth.
Cook for five minutes, until the sauce has thickened a bit. Give it a taste and add additional salt, seasoned salt, black pepper, or Black and Red Spice, as you see fit.
Return the chicken thighs to the pan, cover, and cook for another couple of minutes, until everything is heated through.
Stir some freshly chopped parsley into the pan, give it a stir, and serve.
We had ours with that asparagus and garlic bread, but this would also be most excellent over buttered noodles, or rice, or toast points (for that classic brunch vibe).
Note: I used my large (12-1/2 inch) skillet, and could easily have doubled the number of chicken thighs (to eight), which would’ve been fine with the amount of sauce. You could use a Dutch oven, cook four thighs at a time, then the sauce, and return all to that pot for the big finish, and all will, no doubt be good for a family sized dinner.