Step 1

Combine all the ingredients for the marinade in a large glass measuring cup or mixing bowl and stir vigorously until well combined.

Step 2

Place the chicken thighs in a single layer in a non-reactive container such as a glass or porcelain baking dish and pour in the marinade; toss the chicken thighs around until they are completely coated. Make sure that the marinade makes it all the way to the bottom of the dish. Cover with a piece of plastic film and place in the refrigerator to marinate for at least 4 hours, but preferably overnight.

Step 3

Heat a few tablespoons of olive oil (or any other healthy cooking oil) in a large skillet or saute pan set over high heat. When the pan is nice and hot, add half the pieces of chicken, nice-looking side down, and cook them without moving them for about 4 minutes, until they turn opaque about half way up and develop a nice golden crust. Flip the pieces of chicken and cook them for another 3 to 4 minutes, until the meat is cooked all the way through and the juices run clear. Remove to a plate and repeat with the remaining pieces of chicken.

Step 4

Return the reserved chicken to the skillet, add the chicken stock and white wine (as well as any marinade potentially left behind, for even more flavor) and simmer for about 5 minutes, scraping the bottom of the pan gently to detach all the bits and pieces that stuck to it.

Step 5

Combine the heavy cream (or whole milk) with the cornstarch and water in a glass measuring cup and whisk until well combined. Add that to the skillet and simmer, stirring gently, until the sauce is fully thickened, about 1 minute.

Step 6

Delicately stir in the cheese, olives and sun-dried tomatoes. Kill the heat and add the cherry tomatoes and fresh parsley.

Step 7

Serve immediately over your choice of cooked pasta, noodles, rice or even cauli-rice.