3 lbs of skin-on, bone in chicken
1 cup flour
1 Tblsp vegetable oil
1 cup of white wine
1 cup chicken stock
4 garlic cloves, smashed
2 tsp chopped fresh thyme
2 cups mushrooms, sliced
Salt and Pepper
2 Tblsp butter
Additional: 1 Tblsp chicken stock, 1/2 Tblsp cornstarch
Heat oven to 450 and set a rack in the middle.
Heat oil in heavy frying pan over medium high heat.
In a mixing cup combine wine, stock, garlic, thyme.
Season chicken with salt and pepper. Lightly dredge in flour.
In large skillet heat 1 Tblsp vegetable oil over med-high heat. Add chicken, skin side down, and cook to a deep brown (8 – 10 min). Flip chicken and lightly brown other side (2 min).
Remove chicken and keep warm. Add mushrooms and some onion if you wish to the pan. You may need to add more oil.
Cook mushrooms, scraping up the browned bits on the bottom, until the mushrooms are slightly tender. Add chicken back to pan.
Slowly pour in broth/wine mix. Bring to a boil.
Transfer pan to oven and cook for around 18 min. Until white meat registered 160F.
Remove pan from oven, transfer chicken to plate and cover with foil.
Remove and discard garlic. Pour pan juices into a defatter or just defat in pan.
Return juice to pan and simmer until reduced and thickened slightly.
In a small bowl whisk together 1 Tblsp chicken stock and 1 1/2 tsp cornstarch.
Stir in the cornstarch mixture and simmer until thickened more. About 2 minutes.
Off heat, whisk in 2 Tblsp butter.
Serve sauce with chicken and maybe mashed potatoes to soak up juices.
