For The Chicken Thighs – Chicken thighs – Sea salt – Black pepper – Olive oil
Season chicken thighs with salt and pepper on both sides.
Heat a non-stick skillet with oil on medium high heat. Sear chicken on both sides for 1 minute. Remove and set aside on a plate. Leave the pan juice in the skillet.
Bring back the skillet on the stove with medium heat. Melt butter. Add onion, thyme and carrots. Stir and cook on medium low heat for 2 minutes.
Add garlic and mushrooms. Cook until the mushroom is tender. About 2 minutes.
Pour wine and bring chicken thighs back in the skillet. Cook until wine is reduced by half.
Remove, garnish and serve with mashed potato.