Preparation Steps

• 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 thighs, skin side down, and cook for 4 to 5 minutes until golden brown. Turn and cook the other side for 1 minute then remove to a plate.
• Then brown the drumsticks, as best you can. I do 3 sides, about 2 minutes each. Then remove from skillet.
• Add mushrooms, onion, bay leaf 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 base of the pot to dissolve the brown residue stuck to the pan 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 for 10 minutes.
• Remove lid and let it simmer for a further 20 minutes. Chicken will be cooked – internal temperature 75°C/167°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 if desired.
• Return chicken into the sauce then remove from the stove. Sprinkle with parsley and serve! Traditionally served over mashed potato or rice.