Braised Chicken with Mushrooms: A Comforting and Flavorful Dish

Pat the chicken thighs dry with paper towels and season both sides generously with salt and pepper.

Sear the Chicken:
In a large, heavy-bottomed skillet or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the chicken thighs skin-side down. Sear for 5-6 minutes on each side until the skin is golden and crispy. Remove the chicken from the skillet and set aside.

Cook the Aromatics:
In the same skillet, add the chopped onion and sauté for 3-4 minutes until softened. Add the garlic and cook for an additional 30 seconds until fragrant. Add the sliced mushrooms and cook, stirring occasionally, for 5-7 minutes until they release their moisture and become golden brown.

Deglaze the Pan:
Pour in the dry white wine (if using) and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. Let the wine cook down for 2-3 minutes until it’s mostly evaporated. If you’re not using wine, skip this step and proceed with the chicken broth.

Braise the Chicken:
Add the chicken broth to the pan, followed by the thyme, rosemary, and a pinch of salt and pepper. Stir to combine. Return the chicken thighs to the skillet, skin-side up. Bring the mixture to a simmer, then cover and reduce the heat to low. Let it braise for 30-40 minutes, until the chicken is fully cooked through and tender.

Optional Creamy Finish:
For a richer dish, stir in the heavy cream during the last 5 minutes of cooking and simmer until the sauce thickens slightly. Adjust seasoning with salt and pepper to taste.

Serve:
Serve the braised chicken hot, spooning the mushroom sauce over the top. Garnish with fresh parsley or thyme if desired.

Serving and Storage Tips: