Chicken in Mushroom Cream Sauce

Season the chicken generously with salt and allow to sit in the refrigerator for at least 2 hours.

Pre-heat the oven to 325 degrees F.

In an oven-safe skillet, brown the chicken thighs over medium to high heat on both sides using butter. There is no need to worry about cooking them thoroughly since they will finish baking in the oven. Aim for a deep golden brown color with crispy edges (roughly 2-3 minutes each side).

Once the chicken is ready, cover and transfer to the oven to bake.

While the chicken is baking, prepare the mushrooms. In a separate pan over medium heat, melt the butter and add garlic and thyme. Once aromatic, add in the mushroom and allow to saute. Aim for mushrooms with browned edges. Set aside and add salt and pepper to taste.

Once the chicken is ready, place the skillet onto the stovetop and set aside the chicken and juices. Set the heat to medium and add the remaining butter. Scrape any brown bits from the bottom until they are loosened. Add in half of the chicken juices and reduce. Next, whisk in the heavy cream and add a sprig of thyme. Allow to simmer until the you have reached the desired consistency. Add in the chicken and mushrooms and baste. Serve while hot and garnish with parsley.