Method

• 1.
  Preheat oven to 210°C/190°C fan-forced
• 2.
  Heat oil in a large shallow ovenproof casserole over medium-high heat. Season chicken all over with salt flakes and freshly ground black pepper and cook, in batches, skin-side down first, then turning, until well browned all over (this will take about 25 minutes). Transfer to a plate as you go.
• 3.
  Reduce heat to medium and discard all but 2 tsp fat from the pan. Add tomato, garlic, thyme and chilli, if using. Cook, stirring, for 2 minutes, or until fragrant and softened. Add ¾ cup (180ml) water and scrape base of pan with a spoon to dislodge any browned bits. Increase heat to medium-high, bring to the boil and cook until liquid is reduced by half. Add cream and parmesan and stir to combine. Return chicken and resting juices to pan, placing chicken skin-side up, and cook in oven for 25 minutes, or until chicken is cooked through. Using a spoon, discard any excess fat which has risen to the top of the sauce.
• 4.
  Return to stovetop, bring to the boil over high heat and cook for 3-5 minutes, to thicken the sauce. Stir in 3-4 tsp lemon juice to taste and check seasoning.
• 5.
  To serve, toss chicken mixture through cooked pasta and sprinkle with basil.