A rich, savory sauce that pairs beautifully with pasta or crusty bread. This rustic Italian comfort food is easy to prepare and perfect for a cozy family gathering.
Ingredients
Scale:
2 tablespoons olive oil
1 medium onion, finely chopped
4 cloves garlic, minced
8 ounces mushrooms, sliced
1.5 pounds boneless, skinless chicken thighs
1 cup chicken broth
1 cup heavy cream
1 tablespoon fresh thyme, chopped
Salt and pepper to taste
Grated Parmesan cheese (optional, for serving)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, until it becomes translucent.
Add the minced garlic and sliced mushrooms, cooking for another 5-7 minutes until the mushrooms are tender and browned.
Increase the heat to medium-high and add the chicken thighs to the pot. Sear for about 4-5 minutes on each side until golden brown.
Pour in the chicken broth, scraping any browned bits from the bottom of the pot. Bring to a simmer.
Reduce the heat to low, cover, and let the chicken cook for 30-35 minutes until it is tender and cooked through.
Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the pot.
Add the heavy cream and chopped thyme, stirring well to combine. Simmer for another 5-10 minutes until the sauce thickens slightly.
Season with salt and pepper to taste. Serve warm, garnished with grated Parmesan cheese if desired.
