Chicken and Mushrooms in a White Wine Cream Sauce

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  Olive oil(10g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Chicken Thigh, Boneless Skinless(590g)

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  Broccoli
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  Mushrooms, White, Sliced(198g)
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  Garlic(240g)
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  Butter(45g)
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  Flour, All-Purpose, White
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  Whole Milk(420g)
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  Wine, White, Dry(60g)
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  1 pinch salt and pepper (to taste)
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  Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

Instructions

1. 1Pat the chicken thighs dry with paper towels. Heat the olive oil in a large skillet over medium-high heat for 1–2 minutes until shimmering. Working in batches if needed, place the chicken skin-side down and cook 6–8 minutes until the skin is golden brown and crispy. Flip and cook another 5–6 minutes until golden on the second side. Transfer to a plate.
2. 2In the same skillet over medium heat, add the sliced mushrooms and cook 4–5 minutes, stirring occasionally, until they release their moisture and begin to soften. Add the fresh garlic and cook 30 seconds until fragrant.
3. 3Return the chicken to the skillet. Pour in the white wine and scrape up any browned bits from the bottom of the pan. Simmer 2–3 minutes until the wine reduces slightly.
4. 4In a separate saucepan, melt the salted butter over low heat. Remove from heat and whisk in the flour until smooth and lump-free. Return to low heat and gradually pour in the whole milk while whisking constantly—add about 1/4 cup at a time, whisking until smooth before each addition. Continue until all milk is incorporated, then keep whisking 3–4 minutes until the sauce thickens and coats the back of a spoon.
5. 5Stir the thickened cream sauce into the chicken and mushroom mixture over low heat. Continue cooking 2–3 minutes, stirring gently, until the sauce is smooth and creamy. Add the broccoli florets and cook 4–5 minutes until bright green and tender-crisp.
6. 6Taste and adjust consistency with a splash more milk if needed. Stir in most of the grated Parmesan and fold gently to combine.
7. 7Divide the chicken, vegetables, and sauce evenly into 6 airtight containers while hot. Top each with remaining Parmesan. Cool slightly before sealing and refrigerating.