Sauteed Chicken Thighs with Mushrooms in Sherry Cream

Sauteed Chicken Thighs with Mushrooms in Sherry Cream

4 boneless chicken thighs, with shin
1/4 cup low sodium chicken broth
1/2 cup heavy cream
3 tablespoon dry sherry
2 tablespoons plus 1 teaspoon olive oil
1/2 lb. fresh mushrooms, quartered
1 large shallot, minced
1 clove garlic, minced
1 tsp. chopped fresh thyme
Kosher salt and freshly ground black pepper

Season the chicken with salt and pepper. In a small bowl, combine the broth, cream and sherry.
Heat 1 tablespoon of the oil in a medium skillet over medium-high heat. Add the garlic and mushrooms and cook, stirring occasionally, until softened and golden brown, about 4 minutes. Transfer to a medium bowl.
Heat another 1 tablespoon of oil to the skillet and add the chicken skin side down. Cook until the skin has deeply browned, then turn the chicken over to the other side. Turn occasionally for even browning until almost cooked through, 3 to 5 minutes. Place chicken on a plate and keep warm.
Reduce the heat to medium, heat the remaining 1 teaspoon oil in the skillet, and add the shallots. Cook until softened, about 1 minute. Add the cream mixture and stir, scraping up any browned bits in the pan and blending them into the sauce. Let the sauce simmer until slightly thickened, 2 to 4 minutes. Reduce the heat to medium low. Add the mushrooms back into the pan along with any juices that collected in the bowl. Add the chicken to the skillet, also with any juices. Season with salt and pepper to taste. Serve over pasta or rice.