Heat a large skillet or Dutch oven over medium-high heat. Pat chicken thighs dry, season with salt and pepper, then sear skin-side down for 4-5 minutes until golden and crisp. Flip and cook 2 minutes more. Remove chicken and set aside.
4 pieces bone-in chicken thighs
In the same pan, melt butter over medium heat. Add diced onions and carrots and cook for 5-6 minutes until softened. Add minced garlic and cook for 30 seconds. Sprinkle flour evenly over the vegetables and stir constantly for 2-3 minutes until roux smells nutty and is pale golden.
3 tablespoons unsalted butter, 1 cup yellow onions, 1 cup carrots, 3 cloves garlic, 3 tablespoons all-purpose flour
Pour in white wine (or substitute with extra broth) and scrape browned bits from the pan bottom with a wooden spoon. Add chicken broth and fresh thyme, bring to a gentle simmer. Return chicken thighs skin-side up; the liquid should come halfway up the chicken.
1 cup white wine, 2 cups chicken broth, 2 teaspoons fresh thyme, 4 pieces bone-in chicken thighs
Reduce heat to low, cover, and simmer gently for 30-35 minutes until an instant-read thermometer in the thickest part reads 165°F. The sauce should bubble gently, not boil.
4 pieces bone-in chicken thighs
Remove pan from heat. Transfer chicken to a plate. Stir heavy cream into the sauce off the heat to prevent curdling. Return pan to low heat and simmer for 2-3 minutes until sauce thickens slightly. Return chicken to coat with sauce before serving.
1 cup heavy cream, 4 pieces bone-in chicken thighs
