4 Chicken Thighs
½ tsp SOOC Rosemary Sea Salt
½ tsp Black Pepper
4 Tbsp SOOC Garlic Olive Oil
1 pint Mushrooms
2 cloves Garlic, minced
2 Leeks, trimmed and sliced
¼ cup Sun Dried Tomatoes, patted dry
1 cup White Wine
2 Tbsp SOOC Sicilian Lemon Balsamic
¼ cup Heavy Cream
Season the chicken thighs with ¼ tsp Rosemary Sea Salt and ¼ tsp black pepper. In a large skillet over high heat, add 2 Tbsp of Garlic Olive Oil, and add the chicken. Brown 5 minutes on each side. Transfer to a plate.
In the same skillet, add the remaining Garlic Olive Oil, mushrooms, garlic, and leeks. Saute until softened, about 5 minutes. Season with the remaining Rosemary Sea Salt and pepper.
Stir in the sun dried tomatoes and the white wine. Let simmer until the liquid reduces to half, about 2 minutes.
Return the chicken thighs to the skillet, nestling them into the mushroom mixture. Drizzle 1 Tbsp Sicilian Lemon Balsamic over the chicken.
Reduce the heat to medium-low. Cover and let cook 20 minutes, until the chicken reaches an internal temperature of 165℉. Halfway through cooking, drizzle the remaining Sicilian Lemon Balsamic over the chicken.
Remove just the chicken from the skillet, transferring to a serving dish.
Stir the heavy cream into the sauce, and let simmer for 2 minutes. Remove from heat, and spoon the sauce over the chicken. Serve immediately and enjoy!