– 2 ½ pounds (1125 g) boneless skinless chicken thighs, (or 6 bone-in) – ▢Kosher salt – ▢Freshly ground black peppercorn – ▢2-3 tablespoons (30 g) all-purpose flour – ▢3 tablespoons (60 ml) extra-virgin olive oil – ▢1 cup (160 g) finely chopped onion – ▢2 tablespoons (30 g) finely chopped or grated garlic – ▢1 cup (250 ml) dry white wine (such as pinot grigio) – ▢½ cup (125 ml) chicken stock or water – ▢1 cup (110 g) sun-dried tomatoes (not oil-packed), coarsely chopped – ▢2 teaspoons chopped fresh thyme, or 1 teaspoon dried – ▢2-3 tablespoons (45 ml) heavy cream, optional – ▢1 pound (500 g) coooked fettuccine or tagliatelle pasta, for serving – ▢½ cup (50 g) freshly grated Parmesan cheese