Add 1 tablespoon of olive oil into a skillet that is on medium-high heat on the stove. Once the skillet is hot and the oil has thinned, place in your chicken thighs one by one. Cook on one side for 4-5 minutes and then flip them over onto the other side to cook for a further 4-5 minutes. Both sides of the chicken thighs should be golden brown but not cooked through thoroughly.
Remove the chicken thighs from the pan and place them on a plate to the side as you won’t need them again until the end steps.
Add 2 tablespoons of butter to the skillet along with the diced mushrooms and saute for 3-4 minutes until they have softened. Then add the garlic into the skillet and cook for another 1-2 minutes. You don’t want to add the garlic straight away as it’ll burn the garlic and completely ruin the flavor.
Now we’ll be moving on to making the sauce. Turn the heat down to medium and add another tablespoon of butter. Once it’s melted down, push your mushrooms to the side and then add one tablespoon of plain flour to the melted butter and whisk until it gets thicker.
Now add your ¼ cup of dry white wine slowly to the pan. Do not add it all in one go. Turn the heat up to high for around 3 minutes, this will reduce the wine down. Add your ½ cup of low sodium chicken broth and the minced fresh rosemary and leave it to cook for 5 minutes. Stir the mushrooms and the sauce together. You can turn the heat down if you can see it starting to burn. Season with salt and pepper to your own taste.
Now it’s time to add your chicken thighs back into the skillet and add your springs of rosemary on top. Use a spoon to cover the chicken in the sauce and then place the skillet in the oven for 35 minutes at 400 degrees. You can rotate the chicken round in the skillet halfway through. If you are using boneless chicken thighs, you’ll want to check on them at 25 minutes as they may be ready to come out of the oven then.
Take out the oven and serve accordingly. You’ll want to remove the sprigs of rosemary before serving as they are not great for eating whole. You can pour the sauce leftover in the skillet on top of your servings for extra flavor.