- Prep Time: 10m
- Cook Time: 35m
- Serves: 2
- Category: Entrees
Ingredients
Chicken Thighs
- 2 tbsp. olive oil
- 1 tsp. salt
- 1 tsp. pepper
- 1 tsp. Italian seasoning
- 1 1/2 lb chicken thighs skin-on bone-in, about 5-6 pieces
Mushrooms
- 2 tbsp. butter
- 8 oz mushrooms, sliced
- 2 garlic cloves, minced
Sauce
- 1 tbsp. butter
- 1 tbsp. flour
- 1/2 c sodium-free chicken broth, adjust salt if not sodium free
- 1/4 c dry white wine
- 1 tbsp. fresh rosemary, minced, plus more rosemary sprigs for flavor
- 1/2 tsp. salt
- 1/2 tsp. black pepper
Instructions
- Preheat the oven to 400°F.
- Heat 2 tablespoons of olive oil in a cast iron skillet over medium-high heat.
- While the oil is heating, mix the salt, pepper and Italian seasoning. Sprinkle the seasoning over the chicken and rub the seasoning on the chicken.
- Once the skillet is hot, place chicken thighs in the skillet skin side up and cook for 4 to 5 minutes on each side, until golden brown on both sides, about 8 to 10 minutes total.
- Remove the chicken from the pan and set aside. Chicken will be golden brown but not cooked through.
- Add butter and sliced mushrooms to the pan and sauté for 2 minutes until cooked. Add minced garlic and cook for an additional 1 minute.
- Reduce heat to medium and add 1 more tablespoon butter. Once the butter is melted, move mushrooms to one side and whisk 1 tablespoon flour into the melted butter.
- Add wine slowly to the hot pan, increasing heat from medium to high for a few minutes.
- Add the chicken stock and minced rosemary and let everything cook for about 5 minutes.
- Add salt and pepper and taste the sauce and adjust salt and pepper if needed.
- Return chicken back to the pan and add fresh rosemary sprigs on top of the chicken.
- Place the skillet in the oven and bake for 35 minutes.
