Ingredients:

  • 2 lbs (900 g) bone-in, skin-on chicken thighs
  • 2 tablespoons (30 ml) olive oil
  • Salt and freshly ground pepper, to taste
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup (240 ml) dry white wine (e.g., Sauvignon Blanc)
  • 2 cups (480 ml) chicken broth
  • 1 cup (240 ml) heavy cream
  • 1 tablespoon (15 g) fresh thyme leaves (or 1 tsp dried thyme)
  • 1 tablespoon (15 g) fresh parsley, chopped (for garnish)

Instructions:

  1. Season the chicken thighs generously with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Add chicken thighs skin-side down and sear until golden brown, about 5-7 minutes. Flip and brown the other side for another 5 minutes. Remove and set aside.
  3. In the same skillet, add chopped onion and cook until translucent, about 3-4 minutes. Add garlic and sauté for an additional minute.
  4. Pour in the white wine, scraping up any brown bits from the bottom. Allow to simmer for 2-3 minutes.
  5. Return the seared chicken to the pan, add chicken broth, and bring to a gentle simmer.
  6. Cover the skillet and cook for 25-30 minutes until the chicken is cooked through (internal temperature should reach 165°F or 75°C).
  7. Remove chicken and stir in heavy cream and thyme. Cook uncovered for 5 minutes to thicken.
  8. Return chicken to the skillet to coat with sauce. Garnish with parsley before serving.