• 1 tablespoon olive oil
• 3 lbs chicken thighs bone-in, skin-on
• Salt and pepper
• Italian seasoning (divided)
• 2 tablespoon butter
• 1 medium onion diced
• 3 garlic cloves chopped
• 3-4 thyme sprigs (leaves only)
• 1 tablespoon flour for thickening the sauce
• ½ cup white wine
• 1 cup chicken stock
• ½ cup heavy cream
• Salt and pepper to taste
Preheat oven to 400 F.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season the chicken thighs with salt, pepper and Italian seasoning.
Cook chicken thighs on medium-high skin side down first to brown it for 4-5 minutes. Flip and cook on the next side for about 4 minutes, for a total of 8-10 minutes. Remove chicken from the skillet.
Add 2 tablespoon butter, onion and sauté until the onion is browned, 3-4 minutes. Add chopped garlic, thyme and 1 teaspoon Italian seasoning and cook for another minute.
Next add 1 tablespoon flour and cook it in the oil of the pan for only a minute, until it’s no longer white. Add the wine slowly to the hot pan, increasing heat from medium-high to high and cook for a few minutes.
Now add chicken stock and heavy cream. Stir to combine and let everything cook until it reduces slightly, about 5 minutes.
Make sure to taste the sauce and add salt and pepper, to taste.
Return chicken thighs back into the pan with sauce.
Put in the oven uncovered and cook at 400 for 35 minutes.
Once time is up, take the pan out of the oven, check if chicken thighs are done. Sprinkle with fresh thyme and serve with roasted vegetables, mashed potatoes or rice