The magic of this recipe really starts with choosing quality ingredients. Over the years, I’ve learned that using fresh herbs and good chicken makes all the difference, especially in slow-cooked dishes where flavors have time to develop. When I’m at the market, I pick chicken thighs for their juiciness and richness, but if you prefer breasts, that works too—just keep an eye on cooking times. Fresh garlic and onion form the flavor base, while a touch of cream or milk adds that silky finish to the gravy. Here’s what you’ll need:

• 4 bone-in, skin-on chicken thighs (about 1.5 pounds)
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 cups low-sodium chicken broth
• 1 cup whole milk or heavy cream (substitute with almond milk for dairy-free)
• 3 tablespoons all-purpose flour
• 2 tablespoons unsalted butter
• 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil or vegetable oil
• Optional: 1/2 cup sliced mushrooms for added earthiness