Ingredients
- 6 chicken thighs bone-in, skin-on (about 1-2 pounds)
- 1 1/4 teaspoons kosher salt divided
- 3/4 teaspoon freshly ground black pepper divided
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion diced (about 1 cup)
- 2 cups white mushrooms sliced
- 3 garlic cloves minced
- 5 tablespoons all-purpose flour
- 1/4 cup dry white wine
- 1 cup low-sodium chicken broth
- 1 bay leaf
- 2 sprigs fresh thyme or 1/2 teaspoon dried thyme
- 1/3 cup heavy cream
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Pat the chicken dry with paper towels and season both sides with kosher salt and black pepper.
- Heat the olive oil and butter in a Dutch oven over medium-high heat. Sear the chicken skin side down until golden (about 5-7 minutes), then flip and sear briefly (about 2 minutes). Remove the chicken and set it aside.
- Add the diced onion, sliced mushrooms, and minced garlic to the same pot. Cook until the onions are soft and the mushrooms begin to brown, about 5 minutes.
- Sprinkle the flour over the vegetables and stir to coat evenly. Cook for 1 minute to remove the raw flour taste.
- Pour in the white wine and chicken broth, stirring to scrape up the browned bits from the pan. Return the chicken to the pot and add the bay leaf and thyme. Cover and simmer for 20-25 minutes until the chicken is tender.
- Remove the chicken briefly, take out the bay leaf, and stir in the heavy cream to thicken the sauce, then return the chicken to heat through. Garnish with chopped parsley and serve.
