This savory chicken skillet using bone-in thighs is budget-friendly and easy to make when you are short on time!
5-6 chicken thighs (bone in and with skin)
salt and pepper to taste
2 Tablespoons butter (I use unsalted)
3 Cloves garlic (minced)
1 cup chicken broth
1/2 Teaspoon EACH thyme, oregano and basil
2 Tbls cornstarch (mix with about 1/4 cup water)
1/2 cup sour cream (at room temperature)
1/2 Lbs mushrooms (either sliced thick or halved or quartered, depending on size of mushrooms and your preference)
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Preheat oven to 400°F. Season both sides of thighs with salt and pepper.
Melt butter in ovenproof skillet over high heat (I prefer to use my cast iron skillet for this dish but any ovenproof skillet will work). Add garlic and brown thighs, skin side first (about 3 minutes on each side).
Remove thighs to plate. Pour off most of the grease, leaving about 2 tablespoons worth, as well as all the yummy bits of chicken that have stuck to the pan. Return skillet to stove, quickly add broth and stir/whisk to deglaze the pan. Reduce heat to medium.
Whisk in thyme, oregano and basil. Gradually add cornstarch/water mixture, whisking constantly until sauce is thickened to your liking.
Remove skillet from heat. Whisk in sour cream. Add mushrooms and chicken.
Bake in oven for about 30 minutes until heated through and chicken is done (internal temperature of 175°F).