Creamy chicken thighs with mushrooms

Serves 

 Ingredients:

🍗  6 bone-in and skin-on chicken thighs

🧂  salt

fresh cracked black pepper

🌶️  paprika

🧈  4 tbsp butter

🧅  1 shallot, finely chopped

🍄  1½ cup baby bella mushrooms

🧄  4 garlic cloves, finely minced

🌿  4 sprigs fresh thyme

🍷  ½ cup dry white wine, such as Pinot Grigio

1 cup chicken stock

🥛  1 cup heavy whipping cream (36-40% fat)

🧀  1 cup freshly grated Parmesan cheese

Directions:

Season chicken thighs generously with salt, pepper, and paprika. Set aside.

In a large skillet, melt butter over medium-high heat. Once butter is sizzling, sear chicken thighs on both sides, about 3-5 minutes each side. We’re just cooking chicken on both sides for brownness as they will finish cooking internally later on. Transfer to a plate and set aside.

Add in chopped shallot and sauté until tender and translucent, about 2-3 minutes. Then add in mushrooms and continue cooking until mushrooms are deeply browned, about 5 minutes.

Next, add in minced garlic and let cook until fragrant, while stirring, about 2 minutes. Toss in thyme sprigs.

Pour in white wine, stock, cream; stir together to combine everything and let mixture come up to a boil, about 3-5 minutes. Then sprinkle in Parmesan cheese and stir until melted.

Lastly, add chicken thighs back into skillet and take a spoon to drizzle sauce over tops of chicken. Cover pan with lid and reduce heat to medium-low and allow chicken to continue cooking internally, about 20-25 minutes or until chicken is cooked through completely. Halfway through, be sure to flip chicken for even cooking.

Serve hot with your favorite side dishes and enjoy!