Ingredients

• 2 cups chicken broth
• 0.5 cups chopped onion
• 2 cloves garlic , minced
• 1 cup white wine
• 0.5 cups sliced fresh mushrooms , or more to taste
• 1 teaspoon dried rosemary
• 1 teaspoon dried sage
• 1 cup heavy cream
• 2 tablespoons butter
• ½ lemon , juiced
• 1 tablespoon capers , drained
• 0.5 cups cornstarch , or as needed
• 4 skinless , boneless chicken thighs
• 2 tablespoons olive oil

Instructions

1. 1 Pour the chicken broth into a saucepan with the onion and garlic; bring to a boil and cook at a boil until the liquid reduces by half, about 10 minutes. Pour in the white wine, return to a boil, and reduce the liquid by half again, about 10 minutes. Stir in mushrooms, rosemary, and sage; simmer until the mushrooms are tender and have given up their juice, about 15 more minutes. Stir in cream, butter, lemon, and capers; reduce heat and simmer the sauce until thickened, about 10 minutes (45 minutes in all).
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Place the cornstarch into a shallow bowl and press the chicken thighs into the cornstarch on all sides until thoroughly coated. Shake off excess cornstarch. Heat the olive oil in a skillet over medium heat; pan-fry the chicken thighs until they develop a golden brown crust, about 8 minutes per side. Place the chicken thighs into a 9x9-inch baking dish and pour the sauce over the chicken.
4. 4 Bake in the preheated oven until the sauce is bubbling and the chicken is no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center of a chicken thigh should read at least 165 degrees F (74 degrees C).

Nutrition per serving