Ingredients
Scale
- 4 chicken thighs (bone-in, skin-on for flavor)
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 cup chicken broth
- 1/2 cup dry white wine
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh thyme leaves
- Salt and pepper to taste
Instructions
- Season chicken thighs with salt and pepper. Heat olive oil in a skillet and sear chicken skin-side down for 5-7 minutes, then flip and cook for another 5 minutes. Remove chicken and set aside.
- In the same skillet, sauté chopped onion for 3 minutes, then add garlic and mushrooms, cooking until mushrooms are tender.
- Pour in white wine, deglaze the skillet, and let simmer for 3 minutes. Add chicken broth, parsley, and thyme; stir to combine.
- Return chicken to the skillet, skin-side up, and simmer covered for 30-35 minutes until cooked through.
- Remove from heat, let rest, and serve hot with fresh parsley on top.
Notes
- Pair with crusty bread or rice for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: French
- Diet: Gluten-Free