Instructions

• Season your chicken thighs with salt, black pepper, nutmeg, mace, ground mustard, and marjoram. Make sure every bit of the chicken gets some love from all those spices.
• Melt your butter in the skillet over medium heat. You wanna get it all nice and melted but not burn it 'cause that'd mess with your sauce later on.
• Add the chicken thighs to that skillet and brown ‘em up. It usually takes about 5 to 7 minutes per side till they’re golden and smell amazing.
• Once browned, pull the chicken out and set it aside. Don’t skip this or you’ll lose all those browned bits that make your sauce so tasty.
• Grab that heavy cream and pour it right into the skillet. Give it a good stir, get it simmering so it starts to thicken up just a bit.
• Return your chicken to the skillet and cover it up. Turn down the heat to low and cook for 15 to 20 minutes until the chicken’s cooked through and the sauce is creamy and thick.
• When it’s done, use a slow release to keep all that broth depth before serving up your cozy meal.