Ingredients:

  • 4 boneless, skinless chicken thighs (approx. 1 pound / 450 grams)
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, sliced
  • 2 stalks celery, sliced
  • 1 cup (150 grams) button mushrooms, sliced
  • 1 cup (240 ml) chicken broth
  • 1 cup (240 ml) dry white wine (such as Sauvignon Blanc)
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 cup (240 ml) heavy cream
  • Salt and pepper, to taste
  • Fresh parsley, chopped for garnish

Instructions:

  1. Season chicken thighs with salt and pepper. In the skillet, heat olive oil over medium-high heat. Sear chicken for 4-5 minutes per side until golden brown. Remove and set aside.
  2. In the same skillet, add onions, carrots, and celery. Cook for about 5 minutes until softened, then add garlic and mushrooms for an additional 2-3 minutes.
  3. Pour in white wine, scraping up any brown bits from the bottom of the pan. Allow to simmer for 2-3 minutes.
  4. Return seared chicken to the skillet. Add broth, thyme, and bay leaves. Cover and simmer on low heat for 25 minutes or until chicken is cooked through (internal temperature of 165°F / 75°C).
  5. Remove chicken and set aside. Stir in the heavy cream, and simmer uncovered for 5 minutes until thickened. Adjust seasoning with salt and pepper as needed.
  6. Return chicken to the sauce, garnish with fresh parsley, and serve warm.