Step 1

Trim any excess fat off of the chicken thighs. Pat dry and then cover with thyme, salt and pepper. Heat the oil and butter over medium high heat until butter is melted.

Step 2

Add the chicken thighs to the pan. Cook about 4-5 minutes on each side until each side started to become golden crisp. The chicken does not need to be cooked through at this point. Add in the mushrooms and cook for about 3-4 minutes until they start to become tender.

Step 3

Add the wine and garlic and turn the heat to high and bring the wine to a boil. When the wine starts to boil, lower the heat and simmer until the wine reduces by about one half.

Step 4

Add in the half and half and cook another 2-3 minutes. Check to make sure the chicken is cooked to 165°F. Remove from heat and sprinkle with fresh parsley. Serve with your favorite sides.