📋 Instructions

1. 1Dry and Season — Pat 1500 g chicken thighs dry with paper towels and season both sides with 8 g salt and 2 g pepper. Rest 10 minutes at room temperature (drying helps the skin crisp).
2. 2Sear the Chicken — Heat 15 ml olive oil in a 30 cm skillet over medium-high heat to 375 F (190 C). Add thighs skin side down and sear 7 minutes until deep golden brown and releasing from the pan. Turn and cook 4 minutes more, then transfer to a plate (they finish in the sauce later).
3. 3Brown the Mushrooms — Lower heat to medium and add 400 g mushrooms to the rendered fat. Cook 6 minutes without stirring for the first 3, until edges are browned and moisture has evaporated.
4. 4Soften the Onion — Add 180 g diced onion and cook 5 minutes, stirring twice, until translucent and soft. Add 16 g garlic and cook 45 seconds until fragrant, not browned (burnt garlic turns the sauce bitter).
5. 5Deglaze with Wine — Pour in 240 ml white wine and scrape the skillet bottom with a spatula. Simmer 3 minutes until the liquid reduces by half and the sharp alcohol smell is gone.
6. 6Add Stock and Thyme — Stir in 240 ml stock, 5 g thyme leaves, and 2 sprigs. Simmer 4 minutes until the liquid coats a spoon lightly.
7. 7Finish the Cream Sauce — Reduce heat to low and stir in 240 ml cream. Return the chicken skin side up and simmer gently 12 minutes until the sauce thickens and bubbles at the edges. The thighs should read 175 F (79 C) at the bone.
8. 8Rest and Serve — Remove the thyme sprigs and turn off the heat. Stir in 10 g parsley and rest 3 minutes (the sauce tightens as it stands). Taste and adjust salt, then serve.