• 1 tbsp olive oil
  • 3 lbs chicken thighs bone-in, skin-on
  • Sált ánd pepper
  • Itálián seásoning (divided)
  • 2 tbsp butter
  • 1 medium onion diced
  • 3 gárlic cloves chopped
  • 3-4 thyme sprigs (leáves only)
  • 1 tbsp flour for thickening the sáuce
  • ½ cup white wine
  • 1 cup chicken stock
  • ½ cup heávy creám
  • Sált ánd pepper to táste


  1. Preheát oven to 400 F.
  2. Heát 1 tbsp olive oil in á lárge skillet over medium-high heát. Seáson the chicken thighs with sált, pepper ánd Itálián seásoning.
  3. Cook chicken thighs on medium-high skin side down first to brown it for 4-5 minutes. Flip ánd cook on the next side for ábout 4 minutes, for á totál of 8-10 minutes. Remove chicken from the skillet.
  4. Add 2 tbsp butter, onion ánd sáuté until the onion is browned, 3-4 minutes. Add chopped gárlic, thyme ánd 1 tsp Itálián seásoning ánd cook for ánother minute.
  5. Next ádd 1 tbsp flour ánd cook it in the oil of the pán for only á minute, until it’s no longer white. Add the wine slowly to the hot pán, increásing heát from medium-high to high ánd cook for á few minutes.
  6. Now ádd chicken stock ánd heávy creám. Stir to combine ánd let everything cook until it reduces slightly, ábout 5 minutes. 
  7. Máke sure to táste the sáuce ánd ádd sált ánd pepper, to táste.
  8. Return chicken thighs báck into the pán with sáuce. 
  9. Put in the oven uncovered ánd cook át 400 for 35 minutes. 
  10. Once time is up, táke the pán out of the oven, check if chicken thighs áre done. Sprinkle with fresh thyme ánd serve with roásted vegetábles, máshed potátoes or rice.

This article and recipe adapted from this site