Ingredients4 bone-in, skin-on chicken thighssalt, coarsely ground black pepper1 tablespoon butter1 small shallot, chopped8 ounces sliced mushrooms1 clove of garlic minced1/2 teaspoon thyme1/2 cup chicken soup1 cup cream1/4 cup freshly grated Parmesan cheese1/2 lemon sliceIngredients
4 bone-in, skin-on chicken thighs
salt, coarsely ground black pepper
1 tablespoon butter
1 small shallot, chopped
8 ounces sliced mushrooms
1 clove of garlic minced
1/2 teaspoon thyme
1/2 cup chicken soup
1 cup cream
1/4 cup freshly grated Parmesan cheese
1/2 lemon slice
Instructions
Season the chicken with salt and pepper. Heat a large skillet over medium-high heat. Add chicken, skin side down, and cook until golden brown, about 8 minutes. Remove from the pan and set aside.Remove excess fat from skillet and reduce heat to medium. Add butter. Once melted, add the shallots and mushrooms and sauté for 10 minutes, until the mushrooms have reduced in color and are lightly browned. Add garlic and thyme and cook for 30 seconds.Add the chicken broth and whisk for 1 minute, then add the cream. Stir everything together and simmer for 5 minutes. Next, add Parmesan cheese and mix.Return the chicken to the pot, skin side up, and continue cooking until the center of the chicken reaches 175°F.
Serve with a squeeze of lemon.
