Ingredients
4 tbsp. extra-virgin olive oil, divided
2 cloves garlic, minced
1 shallot, minced
5 c. mixed wild mushrooms (cremini, shiitake, oyster mushrooms)
2 tsp. fresh thyme leaves, plus sprigs for garnish
kosher salt
Freshly ground black pepper
1/4 c. dry white wine
1/4 c. chicken stock
1/4 c. heavy cream
4 bone-in skin-on chicken thighs, patted dry with a paper towel
Preparation
Step 1Preheat oven to 425°. In a large skillet over medium-high heat, heat 2 tablespoons olive oil. Add garlic and shallot, and cook until soft and fragrant, stirring constantly, 2 minutes. Add mushrooms and cook until golden brown, about 8 minutes, then add thyme and season with salt and pepper. Add white wine and chicken stock and simmer until reduced by half, 2 to 3 minutes, then stir in cream and let simmer until thickened, 2 minutes more. Remove from heat.Step 2In a large, ovenproof skillet over medium-high heat, heat remaining 2 tablespoons olive oil. Season chicken with salt and pepper and place in skillet skin-side down. Sear until golden brown, 4 minutes, then flip and cook 4 minutes more. Scatter with thyme sprigs and transfer to the oven. Cook 15 minutes, or until internal temperature reaches 165°.Step 3Serve chicken thighs over sautéed mushrooms and garnish with thyme.
