Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
4 boneless, skinless chicken thighs
2 tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 cup button mushrooms, sliced
2 medium carrots, diced
1 cup dry white wine (like Chardonnay)
1 cup chicken broth
1 cup heavy cream
1 teaspoon fresh thyme leaves
bay leaf
Salt and pepper, to taste
Dijon mustard
1 tablespoon apple cider vinegar
Fresh parsley, chopped (for garnish)
Crusty baguette (for serving)
🌱 **Vegan Option**: Substitute heavy cream with full-fat coconut cream for a dairy-free version. 📦 **Storage**: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop with a splash of broth or milk. 🔥 **Reheating**: Reheat gently over low heat, stirring frequently. Add a splash of broth or milk if the sauce has thickened too much. Avoid boiling to prevent curdling. ⏰ **Make Ahead**: You can prepare the ingredients in advance and cook when ready to serve. 🍽️ **Serving**: Serve over rice, pasta, quinoa, or with crusty bread to soak up the sauce. 🔄 **Substitutions**: Feel free to swap vegetables based on what you have on hand. Herbs can be substituted with dried versions (use 1/3 the amount).