Bring a few Tbsp olive oil to a simmer in a skillet over medium heat (I use and recommend a cast iron skillet, but any kind will do). While the pan heats up, pat chicken thighs dry and season with salt/pepper and any italian herbs of choice you might have on hand! Place chicken on pan and sear on each side until golden, about 3-5 minutes each side. As this cooks, prepare your aromatics (slice mushrooms, onion, shallots, and garlic).

When chicken is golden on each side, remove and set aside on a plate, leaving all scraps and drippings in the skillet. Add your sliced mushrooms, sliced onion, minced shallot and garlic and a splash more olive oil if necessary. Toss occasionally as these cook until they are tender and lightly browned.

Once aromatics are tender, push them to the perimeter of the pan and add butter into the center. Bring the butter to a simmer. As soon as it begins to bubble, whisk your flour into the butter with a fork right there in the center of the pan, and then toss the aromatics in with it to coat. Immediately following this, add in your red wine, beef broth, and balsamic vinegar and return to a simmer, stirring occasionally.

As your sauce begins to simmer it will also begin to thicken. Continue to stir as it does so for a few minutes, and then add in your milk and sprigs of thyme. The milk will add a nice creaminess to the sauce. Return to a simmer to thicken, and add any additional salt or seasoning to taste.

Once your creamy red wine mushroom sauce begins to simmer again, reincorporate your chicken thighs by placing them back into the skillet to finish cooking in the simmering sauce. Allow them to simmer in the sauce for 3-5 minutes, until the consistency is to your liking and your chicken is thoroughly cooked through (it should be already, but just in case)! Serve over a bed of white rice, cauliflower rice, pasta, or with a side of potatoes and veggies!