Ingredients:

  • 1.5 lbs bone-in, skin-on chicken thighs
  • 1 tbsp olive oil
  • 1 tsp sea salt
  • ½ tsp cracked black pepper
  • 8 oz cremini mushrooms, sliced
  • 2 medium shallots, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp unsalted butter
  • 1 cup dry Riesling wine
  • ¾ cup low-sodium chicken broth
  • ½ cup light cream
  • 1 tsp fresh tarragon, chopped
  • 1 tbsp fresh parsley, chopped
  • 1 tbsp lemon juice

Instructions:

  1. Pat the chicken thighs completely dry with paper towels. Season both sides with salt and pepper.
  2. Heat olive oil in a 12-inch cast iron skillet or Dutch oven over medium-high heat. Place chicken skin-side down and sear for 7–9 minutes without moving them, until the skin is a mahogany-colored crust. Flip and sear for another 5 minutes. Remove chicken and set aside on a plate.
  3. Reduce heat to medium. In the same pan, add the butter. Toss in the sliced mushrooms and sauté until they release their moisture and turn golden brown.
  4. Stir in the diced shallots and garlic, cooking for 2 minutes until fragrant and translucent.
  5. Pour in the Riesling wine, using a whisk to scrape all the brown bits (fond) off the bottom of the pan. Let the wine simmer and reduce by half.
  6. Stir in the chicken broth and bring to a gentle simmer.
  7. Nestle the seared chicken thighs back into the pan. Lower the heat to medium-low and simmer for 15–20 minutes until the chicken reaches a safe internal temperature.
  8. Stir in the light cream, chopped tarragon, parsley, and lemon juice. Simmer for another 2-3 minutes until the sauce is thickened and velvety.