Garlic & Herb Roasted Chicken with Mushrooms
1 tablespoon olive oil
2 tablespoons butter
3 pounds chicken thighs bone-in and skin-on, 6 to 8 thighs
1 teaspoon salt
1 teaspoon pepper
White Wine Sauce:
1 small onion, diced
3 garlic cloves, whole
1 tablespoon flour
½ cup Pedroncelli Sauvignon Blanc or Chardonnay
½ cup heavy cream
1 cup chicken stock
3 to 4 thyme sprigs, leaves only for cooking
Salt and pepper to taste
Preheat oven to 400 F.
Heat 1 tablespoon olive oil and 1 tablespoon butter in large skillet over medium-high heat. Sprinkle chicken thighs with salt and pepper.
Cook thighs on medium-high with skin side down first to brown for 4-5 minutes. Using tongs, turn thighs over and cook for an additional 4 minutes, for an approximate total of 8-10 minutes. Remove chicken from skillet and set aside.
In same skillet, add 1 tablespoon butter and onion and sauté until the onion is browned, about 3-4 minutes. Add garlic and thyme, cook for another minute.
Add 1 tablespoon flour and cook for about a minute, until it’s no longer white in color. Add wine slowly and increase heat from medium-high to high and cook for a few minutes.
Add chicken stock and heavy cream, stirring to combine until it reduces slightly, about 5 minutes. Now is the time to sample sauce to see if more salt and or pepper is needed.
Return chicken thighs back to pan and place pan in oven, uncovered for 35 minutes. Check for doneness and add fresh thyme or herbs of choice and serve with roasted vegetables.