Sear the chicken

• Season the chicken thighs with salt and black pepper.
• Sear them in a hot pan on both sides until golden, then transfer to a plate.

Cook the vegetables

• In the same pan, sauté the onion and garlic until softened.
• Add the mushrooms and cook until nicely browned.

Build the creamy sauce

• Stir in the flour and mix well.
• Pour in the chicken broth, heavy cream and Worcestershire sauce.
• Season with salt and black pepper.

Simmer the chicken

• Return the chicken to the pan with the sauce.
• Simmer over low heat until the chicken is cooked through and the sauce has thickened.

Serve

• Serve hot with creamy mashed potatoes.