Name: Creamy Garlic and Mushroom Chicken Thighs
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Vegetable oil - 1 tablespoon; Skin-on, bone-in chicken thighs - 4; Dried thyme - 1 teaspoon; Dried oregano - 1 teaspoon; Salt - ½ teaspoon; Ground black pepper - ½ teaspoon; Cremini mushrooms, sliced - 8 ounces; Onion, chopped - ½; Garlic, thinly sliced - 6 cloves; Dry white wine - ½ cup; Chicken broth - 1 ½ cups; Heavy cream - ¼ cup; Salt and freshly ground black pepper to taste - 1 pinch; Chopped fresh parsley, or to taste (Optional) - 1 tablespoon

Ingredients for - Creamy Garlic and Mushroom Chicken Thighs

1. Vegetable oil 1 tablespoon

2. Skin-on, bone-in chicken thighs 4

3. Dried thyme 1 teaspoon

4. Dried oregano 1 teaspoon

5. Salt ½ teaspoon

6. Ground black pepper ½ teaspoon

7. Cremini mushrooms, sliced 8 ounces

8. Onion, chopped ½

9. Garlic, thinly sliced 6 cloves

10. Dry white wine ½ cup

11. Chicken broth 1 ½ cups

12. Heavy cream ¼ cup

13. Salt and freshly ground black pepper to taste 1 pinch

14. Chopped fresh parsley, or to taste (Optional) 1 tablespoon

How to cook deliciously - Creamy Garlic and Mushroom Chicken Thighs

1 . Stage

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 . Stage

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 . Stage

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.