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Chicken in Mushroom Cream Sauce
  • 1 tablespoon olive oil
  • 4 large chicken thighs, bone-in, skin on
  • 2 tablespoons butter
  • 10 ounces mushrooms, sliced (see notes)
  • ¼ teaspoon table salt
  • Pinch of fresh ground black pepper
  • 1 large shallot, chopped
  • 3 garlic coves, grated or crushed
  • 2 cups dry white wine
  • 1 cup chicken broth
  • ½ cup heavy cream
  • 2 tablespoons fresh thyme leaves
  • Fresh thyme sprigs and leaves for garnish
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