Ingredients:
✅ 6 bone-in, skin-on chicken thighs
✅ Salt and pepper, to taste
✅ 1 tablespoon olive oil
✅ 1 tablespoon mixed dried herbs (Thyme, Rosemary, Oregano)
✅ 4 cups chopped celery
✅ 1 onion, chopped
✅ 3 cloves garlic, minced
✅ 1 cup heavy cream
✅ 1 cup chicken broth
✅ 1 tablespoon cornstarch
✅ Fresh parsley, for garnish
Instructions:
1️⃣ Preheat your oven to 375°F (190°C).
2️⃣ Season the chicken thighs with salt, pepper, and mixed dried herbs.
3️⃣ Heat olive oil in a large skillet over medium-high heat. Add chicken, skin-side down, and sear both sides until golden brown. Set aside.
4️⃣ In the same skillet, add the celery, onion, and garlic. Cook until the vegetables are tender.
5️⃣ In a small bowl, mix together the heavy cream, chicken broth, and cornstarch. Pour this mixture over the cooked vegetables in the skillet.
6️⃣ Place the seared chicken on top of the vegetables and cream mixture.
7️⃣ Transfer the skillet to the preheated oven and bake for 35-40 minutes, or until the chicken is cooked through and the cream mixture is bubbly.
8️⃣ Garnish with fresh parsley before serving.
[Prep Time: 20 mins | Cooking Time: 50 mins | Total Time: 1 hr 10 mins | Calories: 550 | Servings: 6]