- 2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
- salt and pepper to taste
- 1 tablespoon olive oil
- 2 medium shallots, finely chopped
- 3 cloves garlic, minced
- 16 ounces sliced assorted wild mushrooms, such as chanterelles or shiitake
- 2 cups Swanson® Chicken Broth
- 1/2 cup dry white wine
- 1 bay leaf
- 1 teaspoon chopped fresh thyme leaves
- 2 tablespoons flour
- 1/2 cup cream
- Season chicken with salt and pepper.
- Heat oil in a large non-stick skillet over medium-high heat. Add chicken and sear on all sides. Remove chicken from pan. Add shallots and cook until beginning to turn translucent, about 3 minutes; stir in garlic and mushrooms and cook and stir until mushrooms begin to soften, about 2 minutes.
- Stir in Swanson(R) Chicken Broth and wine; add bay leaf and fresh thyme. Cover and cook over low heat until chicken is cooked through, about 30 minutes, stirring occasionally. Remove bay leaf.
- Whisk together flour and cream. Stir mixture into chicken and sauce. Cook and stir over medium heat until slightly thickened, about 3 minutes.