Creamy Garlic and Mushroom Chicken Thighs recipe
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Ingredients
- 1 tablespoon vegetable oil 4 skin-on, bone-in chicken thighs 1 teaspoon dried thyme 1 teaspoon dried oregano ½ teaspoon salt ½ teaspoon ground black pepper 8 ounces cremini mushrooms, sliced ½ onion, chopped 6 cloves garlic, thinly sliced ½ cup dry white wine 1 ½ cups chicken broth ¼ cup heavy cream 1 pinch salt and freshly ground black pepper to taste 1 tablespoon chopped fresh parsley, or to taste
Nutrition Info
- 352.7 caloriescarbohydrate: 13.9 gcholesterol: 93.6 mgfat: 22 gfiber: 1.5 gprotein: 19.6 gsaturatedFat: 7.4 gservingSize: -sodium: 997.6 mgsugar: 2.4 gtransFat: : -unsaturatedFat: : -
Directions Creamy Garlic and Mushroom Chicken Thighs
Directions
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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.
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.
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.