Ingredients:
- 4 chicken drumsticks and 4 chicken thighs or 4 chicken breasts or 2 chicken drumsticks, 2 chicken thighs, and 2 chicken breasts, skin-on and bone-in
- 1 tsp salt
- 1/2 tsp black pepper
- 4 tbsp unsalted butter
- 10oz white or crimini mushrooms , halved if small, or cut in 4 to 6 if large
- 2 medium yellow onions, cut in thin slices
- 2 garlic cloves , finely minced
- 1 bay leaf
- 3 thyme sprigs (or 1/2 tsp dried thyme)
- 3 tbsp all-purpose flour
- 1/2 cup white wine , preferably chardonnay
- 3 cups chicken stock
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp parsley , chopped
- 2/3 cup thickened/heavy cream
Directions:
- Pat chicken dry with paper towels then sprinkle with salt and pepper.
- Melt butter over medium-high heat in a large skillet or heavy based pot with a lid. Add chicken, skin side down, and cook until golden brown, about 2-3 minutes for drum sticks, 4-5 minutes for thighs and breasts. Turn and cook the other side for 1-3 minute then remove to a plate.
- Add mushrooms, onion, bay leave and thyme. Cook for 5 minutes until mushroom is lightly golden. Add garlic and stir for 30 seconds.
- Add flour and cook for 1 minute. Add wine, chicken stock, salt and pepper. Stir, scraping the pot to dissolve brown bits into the sauce.
- Return chicken back into the sauce with the skin side up. Once it comes to a simmer, adjust heat so it’s bubbling constantly but not rapidly. Cover with lid and simmer 10 minutes.
- Remove lid and let it simmer for a further 20 minutes. Chicken will be cooked when the internal temperature reaches 165°F or slightly higher.
- Remove chicken to a plate. Add cream and stir. Once it comes up to a simmer, taste sauce and add more salt and pepper, if desired..
- Return chicken into the sauce then remove from the stove. Sprinkle with parsley and serve! Traditionally it is served over mashed potato or rice.
