Ingredients
Method
- Pat chicken thighs dry and season both sides with salt and pepper. Let sit at room temperature for 15 minutes.
- Heat 2 tablespoons oil in a large cast-iron or heavy skillet over medium-high heat. Add chicken thighs skin-side down and cook without moving for 6-7 minutes until skin is golden brown and crispy. Flip and cook another 5-6 minutes until browned. Transfer to a plate.
- Reduce heat to medium and add remaining 1 tablespoon oil to the same skillet. Add diced onion and cook for 3-4 minutes until softened.
- Add sliced mushrooms to the skillet and cook for 8-10 minutes, stirring occasionally, until they release their moisture and become golden brown. Don't crowd them or they'll steam instead of brown.
- Add minced garlic and cook for 30 seconds until fragrant. Sprinkle flour over the mushroom mixture and stir to coat everything evenly. Cook for 1 minute to eliminate the raw flour taste.
- Pour in sherry and scrape up any browned bits from the bottom of the pan. Let it simmer for 2 minutes to cook off some of the alcohol.
- Gradually whisk in chicken stock, then add thyme and rosemary. Bring to a simmer.
- Nestle the browned chicken thighs back into the skillet, skin-side up. Simmer for 10-12 minutes until chicken is cooked through (internal temperature of 165°F) and sauce has thickened slightly.
- Taste and adjust seasoning with salt and pepper. Garnish with fresh parsley before serving.
Notes
Make sure to use kosher-certified sherry. If you can't find it, substitute with additional chicken stock and a tablespoon of white wine vinegar. The dish keeps well in the refrigerator for 3 days and reheats beautifully on the stovetop with a splash of extra stock if needed. For a richer sauce, you can finish with a tablespoon of olive oil stirred in at the end.