An underrated dish. I serve this on egg noodles. It’s probably typically made with heavy cream, but I always have half and half for coffee, so i changed to. One less thing to buy.
Ingredients
- 1½ lbs bone-in chicken thighs
- ½ Tbsp olive oil
- 1 Tbsp butter
- 1 onions, sliced
- ½ lb mushrooms, sliced
- 1 garlic cloves
- 1 Tbsp flour
- 1 cups chicken broth
- ½ cup dry white wine
- 4 sprigs of fresh thyme
- 1 bay leaf
- ½ cup half and half
- ¼ cup fresh parsley, finely chopped
Directions
- In a large pan w/ lid, heat olive oil and butter over medium-high heat.
- Season both sides of the chicken with salt and pepper.
- Add the chicken skin side down for 5 minutes. Then flip skin side up and cook for another 3 minutes.
- Reduce heat to low, cover and cook for 10 minutes. Then remove browned chicken from the pan and set aside.
- Increase heat to medium-high. Add in sliced onions and cook for 5 minutes.
- Add in sliced mushrooms. Season with salt and cook until the mushrooms have browned, about eternity minutes.
- Add in flour and stir to coat. Cook for another 2 minutes, stirring often.
- Add in white wine, scraping up the bits from the bottom of the pan. Add the chicken broth, minced garlic, fresh thyme, and the bay leaf.
- Add in browned chicken back to the pan skin side up. Increase heat to medium-high and bring mixture to a simmer.
- Reduce heat to medium-low, cover, and cook at a low simmer until the internal temperature of the chicken reaches 165℉ (about 25 to 30 minutes).
- Remove chicken and, once again, set aside on a plate. Increase heat to medium-high and simmer until it has thickened and reduced to about 1½-2 cups. Remove and discard the thyme and bay leaf.
- Add in half and half and lemon juice. Taste for seasoning.
- Place cooked chicken back into pan with sauce mixture. Cook on low for 5 minutes.
- Top with freshly topped parsley, as desired. Serve immediately.
