SERVINGS: 4 / TOTAL TIME: 45 MINS
extra-virgin olive oil
skin-on, bone-in chicken thighs
Freshly ground black pepper
large onion, chopped
large carrot, peeled and chopped
celery stalk, chopped
low-sodium chicken broth
freshly chopped parsley
freshly thyme leaves
In a large high-sided skillet over medium heat, heat oil. Season chicken on both sides with salt and pepper then add to skillet and cook until golden, 5 minutes per side. Remove from skillet and set aside on a plate.
In the same skillet add butter and melt then add onion, carrot, celery, and mushrooms and cook until soft, 5 minutes. Add flour and cook 1 minute. Pour in wine and scrape up any bits on the bottom of pan and reduce wine by half, 7 minutes.
Add broth and cream and season with parsley, thyme, and salt and pepper. Add chicken back to pan and simmer until chicken is cooked through and sauce is thickened, 15 minutes.