Step 1

Preheat the oven to 400 degrees.

Step 2

CHICKEN THIGHS: Season chicken thighs with salt, pepper and Italian seasoning. Heat 2 tablespoons of olive oil in a large cast iron skillet over medium-high heat. Once the skillet is hot, place chicken thighs in the skillet skin down and cook for 4 to 5 minutes on each side, until golden brown on both sides, turning once between cooking, about 8-10 minutes total. Remove chicken from pan and set aside. Chicken will be golden brown but not cooked through.

Step 3

MUSHROOMS and GARLIC: Add butter and sliced mushrooms to the pan and sauté for 3-4 minutes until cooked. Add minced garlic and cook for additional 1-2 minutes.

Step 4

MAKING SAUCE/GRAVY: Reduce heat to medium and add 1 more tablespoon butter. Once melted, move mushrooms to one side and whisk in 1 tablespoon flour into the melted butter. Now add wine slowly to the hot pan, increasing heat from medium-high to high for a few minutes. Add the chicken stock  and minced rosemary and let everything cook for about 5 minutes. Add salt and pepper and taste the sauce. If needed, add more salt at this point.

Step 5

ADDING CHICKEN BACK: Return chicken thighs back to the pan and add fresh rosemary sprigs (not minced, but sprigs) on top of the chicken for flavor. Place the skillet in the oven and bake for 35 minutes at 400 degrees.