Creamy Garlic and Mushroom Chicken Thighs

Name: Creamy Garlic and Mushroom Chicken Thighs
Total time: 50
Yield: 4
Ingredients: 1 tablespoon vegetable oil; 4 skin-on, bone-in chicken thighs; 1 teaspoon dried thyme; 1 teaspoon dried oregano; 0.5 teaspoon salt; 0.5 teaspoon ground black pepper; 8 ounces cremini mushrooms, sliced; 0.5 onion, chopped; 6 cloves garlic, thinly sliced; 0.5 cup dry white wine; 1.5 cups chicken broth; 0.25 cup heavy cream; 1 pinch salt and freshly ground black pepper to taste; 1 tablespoon chopped fresh parsley, or to taste

Recipe by Kim from allrecipes.com

Dinner 50 Mins.

Ingredients

4 servings

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1 tablespoon vegetable oil
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4 skin-on, bone-in chicken thighs
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1 teaspoon dried thyme
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1 teaspoon dried oregano
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0.5 teaspoon salt
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0.5 teaspoon ground black pepper
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8 ounces cremini mushrooms, sliced

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0.5 onion, chopped
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6 cloves garlic, thinly sliced
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0.5 cup dry white wine
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1.5 cups chicken broth
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0.25 cup heavy cream
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1 pinch salt and freshly ground black pepper to taste
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1 tablespoon chopped fresh parsley, or to taste

Instructions

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.