Creamy Garlic and Mushroom Chicken Thighs

Ingredients

For 4 servings

• •1 c. à soupe vegetable oil
• •4 skin-on, bone-in chicken thighs
• •1 c. à café dried thyme
• •1 c. à café dried oregano
• •0.5 c. à café salt
• •0.5 c. à café ground black pepper
• •8 ounces cremini mushrooms, sliced
• •0.5 onion, chopped
• •6 cloves garlic, thinly sliced
• •0.5 tasse dry white wine
• •1.5 tasse chicken broth
• •0.25 tasse heavy cream
• •1 pinch salt and freshly ground black pepper to taste
• •1 c. à soupe chopped fresh parsley, or to taste

Method

1. 1.Heat vegetable oil over medium-heat in a large skillet. Season chicken thighs on both sides with thyme, oregano, salt, and pepper. Place thighs, skin-side down, into the hot skillet and cook until browned, about 8 minutes. Flip thighs over and brown other side, an additional 8 minutes. Remove thighs from skillet onto a large plate, and set aside. Reduce heat to medium-low.
2. 2.Add mushrooms to skillet and cook until softened, 3 to 5 minutes. Stir in onion and garlic; cook, stirring frequently, for an additional 2 to 3 minutes. Pour in white wine and scrape browned bits off the bottom of the skillet. Simmer until wine is reduced by half, about 2 minutes. Stir in chicken broth and allow mixture to come back to a simmer.
3. 3.Return chicken thighs to the skillet, and cook, covered, until chicken is no longer pink at the bone and the juices run clear, about 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Stir in heavy cream and cook until just heated through, about 1 more minute. Adjust salt and pepper and sprinkle with fresh parsley just before serving.