Ingredients & Substitutes

Instructions

1. 1

   Season 1.5 kilograms of boneless, skinless chicken thighs with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.

2. 2

   Heat 1 tablespoon of olive oil and 1 tablespoon of unsalted butter in a large Dutch oven or oven-safe pot over medium-high heat, then brown the chicken thighs on both sides for 4-5 minutes per side until golden, then remove and set aside.

3. 3

   Add 1 tablespoon of unsalted butter to the same pot, then sauté 1 large finely diced yellow onion for 3-4 minutes until softened.

4. 4

   Stir in 3 minced cloves of garlic, 200 grams of sliced cremini mushrooms, 1 sliced red bell pepper, 1 sliced yellow bell pepper, and 1 sliced green bell pepper, cooking for 7-8 minutes until vegetables begin to soften and mushrooms release their liquid.

5. 5

   Pour in 0.5 cup of dry white wine and scrape up any browned bits from the bottom of the pot, then add 1 cup of chicken broth and 1 teaspoon of dried Herbes de Provence, bringing the mixture to a simmer.

6. 6

   Return the browned chicken thighs to the pot, cover, and simmer for 20-25 minutes, or until the chicken is cooked through.

7. 7

   Stir in 0.5 cup of heavy cream and continue to cook uncovered for 5-7 minutes, allowing the sauce to thicken slightly.

8. 8

   Garnish with 2 tablespoons of fresh chopped parsley before serving.