Ingredients

The following ingredients have 3 Servings
  • 6 large chicken thighs, (bone in, skin on)
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup white onions, (finely chopped)
  • 3 cups sliced cremini mushrooms, (about one pound)
  • 2 cloves garlic, (finely minced)
  • 10 ounces canned cream of mushroom soup
  • 1/2 cup heavy cream
  • 2 tablespoons water
  • 1 teaspoon dried thyme

Instruction

  • Preheat oven to 350 degrees.
  • Over medium heat, add the olive oil and butter to a heavy-bottom, oven-safe skillet and melt the butter into the oil.
  • Lightly salt and pepper both sides of the chicken thighs. Carefully lay the thighs, skin side down, in the skillet and sear for 3-4 minutes. Turn once, sear for another 3-4 minutes and remove from the skillet. Set aside.
  • Add the onions and mushrooms to the skillet. Sauté until the mushrooms are browned.
  • Add the garlic and cook for one minute.
  • Add the canned mushroom soup, heavy cream, two tablespoons of water, and dried thyme. Stir into the mushroom and onion mixture.
  • Nestle the chicken thighs into the mushroom sauce and bake for 40 minutes.
  • Remove from oven, garnish, and serve immediately.