Real butter
Bone-in / skin-on chicken parts (enough to feed 4 people)
Salt / pepper to taste
1 large onion, thinly sliced
10 oz (give or take) sliced mushrooms (I use shiitake)
Lots of fresh sage & thyme, roughly chopped (reserving half for garnish)
Lots of garlic, crushed (I use a whole head because I’m ridiculous)
1 cup dry white wine
1 cup chicken broth
2 cups cream or half & half
- Melt butter in a large skillet
- Add chicken parts, coat both sides with butter, and sprinkle both sides with salt & pepper
- Brown chicken on both sides and remove from pan (doesn’t need to be cooked through)
- Add onion to the same pan (add more butter if needed) and saute until beginning to brown
- Add mushrooms, 1/2 of the sage / thyme, and saute until cooked to your liking
- Crush garlic into the pan and saute for a minute or 2 more
- Add wine and let simmer for a few minutes
- Add broth and return to a simmer
- Add cream or half & half
- Once liquid is hot & bubbly again, return chicken parts to pan, lower heat, cover and let simmer for about 20 minutes
- Serve chicken with rice or pasta with cream sauce over everything
- Garnish with remaining sage / thyme
- Add salt / pepper to taste
SIDE NOTES:
~ Been making this one a long time. The only reason I have avoided posting it is because I can never get the picture right. It always just looks like a blob of food – not very pretty! But I’m over it because it’s too good not to share!
~ You can use 2 breasts, 2 thighs & 2 legs, or 4 large breasts, or really whatever you have on hand that would feed 4 people.
~ The fresh herbs (which are available at most grocery stores) really push it over the top.
Enjoy! 🙂
