Instructions

1. In a large Dutch oven or heavy pot, heat the olive oil and butter over medium heat.
2. Season the chicken thighs with salt and pepper, then add them to the pot, skin side down. Sear for about 5-7 minutes until the skin is golden brown. Flip and cook for another 5 minutes. Remove the chicken and set aside.
3. In the same pot, add the diced onion and sauté for 3-4 minutes until translucent. Add the minced garlic and sliced mushrooms, cooking until the mushrooms are tender, about 5 minutes.
4. Sprinkle the flour over the mushroom mixture and stir well to combine. Cook for 1-2 minutes to remove the raw flour taste.
5. Gradually pour in the white wine, scraping the bottom of the pot to deglaze. Allow the wine to reduce by half, about 5 minutes.
6. Add the chicken broth, thyme, and bay leaf to the pot. Stir to combine.
7. Return the chicken thighs to the pot, skin side up. Bring to a simmer, then cover and cook for 25-30 minutes, or until the chicken is cooked through and tender.
8. Remove the chicken from the pot and stir in the heavy cream. Let the sauce simmer uncovered for an additional 5-10 minutes until slightly thickened.
9. Return the chicken to the pot, coating it in the creamy sauce. Adjust seasoning with salt and pepper as needed.
10. Serve hot, garnished with chopped parsley.