Add olive oil to pan and once shimmering, place chicken thighs in pan and cook for 5-7 minutes on each side until cooked through. Remove from pan and set aside on a plate.
Add the butter to the pan. Once melted, add the mushrooms and stir to coat. Cook the mushrooms, stirring occasionally, until all the water has evaporated and they get brown. This will take some time, maybe up to 15 minutes. Be patient. Season with a pinch of salt after they have finished browning.
Add the garlic and thyme to the pan and stir until the garlic is fragrant, about 1 minute.
Add the wine to the pan and quickly stir it all around to deglaze it and get all of those crispy bits off the bottom. Once it has mostly evaporated, add the chicken stock.
Add the chicken thighs and their resting juices back into the pan and reduce heat to medium. Cover and simmer for about 5 minutes until the thighs are heated through. Uncover and simmer about 2 minutes to thicken the sauce slightly. Taste for seasoning and adjust if needed before serving.
Do NOT salt the mushrooms until they are nice and brown and crispy. If you season them at the beginning, the salt will cause them to release too much water and they will just steam and won't brown. They'll look sad and gray and nobody wants that.
You can mince the garlic, but I prefer to use a Microplane grater. The grated garlic infuses the sauce without adding the texture of chopped garlic.
This is kind of a lot of sliced mushrooms in the pan, and they will take some time to cook down. Remember that famous line from Julie and Julia, "Don't crowd the mushrooms or they won't brown." Well, that's partly true. They will brown—eventually. It just might take a little longer. So be patient with these and they'll get there.
You can always add a splash more chicken stock if you are craving more gravy.
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