INGREDIENTS
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1 1/2 lbs skin-on, bone-in chicken thighs
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Coarse salt and frehsly ground pepper
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1 tablespoon extra virgin olive oil
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3 tablespoons unsalted butter
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5 sprigs fresh thymes leaves
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1 lb button mushroom, white or cremini, trimmed and quartered
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1/4 cup dry white wine
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1/4 cup chicken broth
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2 tablespoons chopped parsley leaves