Herbed Chicken and Mushroom Sauce
4 chicken thighs, skin on
teaspoon kosher salt
teaspoon black pepper
2 tablespoons snipped fresh rosemary
2 tablespoons snipped fresh thyme
tablespoon extra-virgin olive oil
8 ounces Baby Bella mushrooms
tablespoon all-purpose flour
1 cup chicken broth
1/2 cup white wine
Preheat oven to 400 degrees F. Season chicken on both sides with salt, pepper, 1 tablespoon of the rosemary, and 1 tablespoon of the thyme. Heat the olive oil over medium heat in a 12-inch cast iron skillet or very large oven-going skillet. Add chicken, skin side down, to the hot oil and cook for 5 to 7 minutes until browned on one side. Turn chicken pieces over and place in oven with the potatoes.
Add mushrooms, garlic, and onions to skillet and turn heat to medium-high; cook stirring occasionally for 4 minutes. Add flour to skillet, stirring to coat. Stir in chicken broth, and wine.
Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Remove skillet from heat and add remaining rosemary and thyme. Serve mushroom sauce over chicken and potatoes.