- 8 chicken thighs, boneless, skinless
- 1 pound baby bella mushrooms, sliced `
- 1 onion, choppped
- 2 garlic cloves, chopped
- 2 tablespoons olive oil
- 1 cup sour cream
- 1 bunch fresh thyme
- Salt, as needed
- Pepper, as needed
Heat oil in a cast iron pot, add chicken thighs and brown, 5 minutes on each side. Remove chicken and add onion and garlic, cooking until soft and translucent, about 3 minutes. Add the mushrooms, thyme, sour cream, salt and pepper, stirring until thoroughly combined.
Add the chicken back into the pot, stirring to combine. Reduce the heat and simmer until the chicken is fork tender and the vegetables are cooked, about 30 minutes. Adjust seasoning as necessary. Serve.