Chicken Thighs with Mushroom Herb Pan Sauce

INGREDIENTS

1 1/2 tsp

vegetable oil

bone-in (skin-on chicken thighs (leave at room temperature for 30 minutes before cooking))

1/2 tsp

Kosher salt

1 tsp

fresh ground black pepper

1 tbsp

unsalted butter

1 tbsp

olive oil

12 oz

sliced mushrooms

large shallot (minced)

2 cloves

garlic (minced)

1 cup

dry white wine

1 1/4 cups

low sodium chicken broth, (divided)

1 tbsp

fresh thyme leaves

2 tsp

Dijon mustard

1 tbsp

all-purpose flour (mixed with 1/4 cup chicken broth)

1 tbsp

heavy cream (optional)

Salt and pepper