Garlic Mushroom Chicken Thighs

6-8 boneless skinless chicken thighs 

½ red onion chopped

1 garlic clove, minced

1/2 t. dried thyme

1/2 t. rosemary

1/2 t. salt

1/4 t. black pepper

2 T. olive oil

For The Sauce:

1 T. butter

8 oz. sliced fresh mushrooms

4 cloves garlic, minced, or 1 T. minced garlic

1 T. fresh chopped parsley

1 t. dried thyme

1 t. dried rosemary

Pat chicken thighs dry with paper towel. Combine the onion, garlic, herbs, salt and pepper. Coat the chicken evenly with the combined seasoning. Heat 1 T. oil in a large skillet over medium-high heat and sear chicken thighs in batches until browned on each side and no longer pink in center (about 8 minutes each side, depending on thickness). Add remaining oil if needed for second batch. Transfer to a plate; set aside and keep warm. Melt the butter and add the mushrooms. Season with salt and pepper and cook until soft (about 3 minutes). Add the garlic, parsley, thyme and rosemary; sauté until fragrant (about 1 minute). Return chicken to the skillet. Salt and pepper to taste. Garnish with fresh parsley. Serve immediately.