Recipe: This mushroom sauce is tasty on everything, but is best on chicken

This easy to prepare mushroom sauce tastes delicious on everything from cooked farro to pork chops Spoon it over blanched green beans or al dente penne My favorite combo is to use it atop crispy skinned chicken thighs The sauce can be concocted while the thighs finish cooking in the oven for minutes Cook s notes If you want a thicker sauce combine tablespoon cornstarch with tablespoons water this is called a slurry Add the slurry in step after the broth and cream have simmered for minutes to add it continue simmering and stir the slurry adding just enough to thicken the sauce to the desired consistency adding it little by little You allegedly won t need all the slurry Chicken Thighs with Mushroom Sauce Yield servings INGREDIENTS bone-in skin-on chicken thighs Salt and pepper to taste tablespoons olive oil or canola oil or vegetable oil tablespoons butter small white onion diced ounces mushrooms button mushrooms or cremini mushrooms sliced garlic cloves minced Leaves of three sprigs of fresh thyme or teaspoon dried thyme cup dry white wine cup chicken broth cup heavy whipping cream Garnish About tablespoons chopped fresh parsley DIRECTIONS Adjust oven rack to middle position Preheat oven to degrees Trim off the portion of skin on the thighs that hangs over the sides scissors work well for this Sprinkle both sides of the chicken with salt and pepper Heat oil in a large ovenproof nonstick skillet on medium-high heat Add chicken skin-side down Cook until chicken skin is nicely browned about minutes lowering the heat a little if needed Remove from heat turn chicken skin-side up and add cup wine to the skillet Place it in the preheated oven for minutes internal temperature should be degrees Meanwhile prepare the mushroom sauce In a large skillet melt butter on medium-high heat Add onion and cook until softened to minutes Add mushrooms and cook on high heat stirring occasionally until softened and juices have disclosed Add garlic and thyme cook on medium-high heat until fragrant about minute Add cup white wine and cook until wine has almost evaporated scraping up any brown bits Add broth and cream simmer until mixture has reduced by half about minutes If you want a thicker sauce see cook s notes for instructions Taste sauce and add salt and or pepper if needed Remove chicken from skillet and spoon mushroom sauce on top Garnish with chopped parsley Award-winning food writer Cathy Thomas has written three cookbooks including Best Plants on the Planet Follow her at CathyThomasCooks com Related Articles Five Weeknight Dishes Meals for Maycember The Secret to Restaurant-Style Chicken at Home Easy Solutions to Make Your Basil and Other Herbs Last So Much Longer Recipe Herbed Green Rice is a flavorful sidekick for your next barbecue Give salt-and-pepper pork chops a crunchy coating without the deep frying