Chicken and Mushroom Dinner

2 lbs. bone-in, skin on, chicken thighs*
1/4 c. flour
1 small onion, thinly sliced
1 lb small fresh mushrooms, sliced
2 cans chicken broth
1 c. dry or cooking wine
1 clove garlic, minced
salt & pepper
2-3 t. Italian seasoning
oil

Place large skillet with oil on medium high heat. Pat the chicken dry and season with salt and pepper. Coat each piece of chicken in flour, shaking off extra. Place chicken, skin side down, in skillet. When skin is brown and crispy, turn the chicken over. Once browned, remove the chicken and set aside. Add mushrooms, garlic, and onions, for about 3 minutes. Stir in the wine and scrape the bits from the bottom of the pan. Allow wine to simmer and reduce for 2-3 minutes. Add chicken back to skillet. Add chicken broth to cover chicken. Add Italian seasoning. Bring to a boil and reduce to a simmer. Simmer uncovered until chicken is cooked through and sauce is reduced, about 30 minutes.

*may also use skinless, boneless chicken breasts or tenderloins if the bone-in chicken is too difficult for someone to cut/manage.