Mom's Stuffed Chicken Thighs

Combine minced carrot, minced onion, minced celery, soft breadcrumbs, thyme, crushed basil, egg, and garlic salt (if using) in a bowl to form the stuffing mixture.

Pat each boneless chicken thigh dry and place on a cutting board. Carefully cut a pocket into the thickest part of each thigh, being careful not to cut through to the other side.

Season the inside and outside of each chicken thigh with salt and pepper, then divide the stuffing mixture evenly among the thighs, spooning it into the pockets.

Dust each stuffed thigh lightly with flour, coating all sides.

Heat butter in a large skillet over medium-high heat until melted and foaming. Working in batches if necessary, add the stuffed thighs and sear until golden brown on both sides, about 3-4 minutes per side.

Remove the seared thighs from the skillet and set aside on a plate. Add sliced mushrooms to the same skillet and sauté until lightly browned, about 3 minutes.

Deglaze the skillet with dry white wine, scraping up any browned bits from the bottom with a wooden spoon. Allow the wine to reduce slightly, about 1-2 minutes.

Pour in the chicken broth and return the stuffed thighs to the skillet, nestling them among the mushrooms. Bring the liquid to a simmer.

Reduce heat to medium-low, cover the skillet, and simmer gently until the chicken is cooked through and tender, about 25-30 minutes. The internal temperature should reach 165°F when measured at the thickest part.

Transfer the stuffed chicken thighs and mushrooms to a serving platter. Skim excess fat from the pan sauce if desired, then pour the sauce over the chicken and serve hot.