Prep the ingredients
Trim any excess loose fat from the Chicken Drumsticks and Chicken Thighs if needed, then pat them very dry with paper towels so they brown properly. Set them aside. Have the Butter, Flour, White Wine, Chicken Stock, and Heavy Cream measured and ready so the cooking goes smoothly once the pan is hot.
Wash and prep produce
Clean the White Mushrooms by wiping off any dirt with a damp paper towel or quickly rinsing and drying them well. Peel the Brown Onions and Garlic Cloves. Rinse the Parsley, Bay Leaf, and Thyme, then dry them.
Cut the aromatics
Slice the onions into strips about 0.6 cm / 1/2 inch wide. Halve small mushrooms, or cut larger ones into 4 to 6 pieces so they cook evenly. Finely mince the garlic and roughly chop the parsley for finishing.
Season the chicken
Season the chicken all over with Salt and Black Pepper, making sure to coat both sides of the thighs and drumsticks evenly.
Heat the pot
Set a large heavy-based pot or deep skillet with a lid over medium-high heat. Add the butter and let it melt completely until foamy and hot, but not browned.
Brown the thighs
Lay the chicken thighs in the hot butter skin-side down. Cook without moving them for 4 to 5 minutes, until the skin is a deep golden brown and releases easily from the pan. Turn and cook the second side for 1 minute. Transfer the thighs to a plate.
Brown the drumsticks
Add the drumsticks to the same pan and brown them for about 2 minutes per side, turning to color as many sides as you can. They do not need to be cooked through yet—just nicely golden. Transfer them to the plate with the thighs.
Cook the vegetables
Add the mushrooms, sliced onions, bay leaf, and thyme to the pan. Cook for about 5 minutes, stirring occasionally, until the onions begin to soften and the mushrooms lose their raw look and pick up a little color.
Add garlic and flour
Stir in the minced garlic and cook for 30 seconds, just until fragrant. Sprinkle the flour over the vegetables and stir well for 1 minute so every piece is lightly coated and the raw flour taste cooks out.
Deglaze the pot
Pour in the white wine and chicken stock, then season lightly with a little more salt and black pepper. Stir well, scraping the bottom of the pot to loosen all the browned bits—that is where a lot of the flavor is.
Simmer covered
Return the chicken and any juices on the plate to the pot, arranging the pieces skin-side up in the liquid. Bring everything to a gentle simmer, then lower the heat so it bubbles steadily but not aggressively. Cover with the lid and cook for 10 minutes.
Simmer uncovered
Remove the lid and continue simmering uncovered for about 20 minutes, until the chicken is cooked through, tender, and the sauce has reduced slightly. The liquid should gently bubble rather than boil hard.
Finish the sauce
Lift the chicken out onto a plate. Stir the heavy cream into the sauce and bring it back to a gentle simmer. Taste the sauce and adjust with more salt and black pepper if needed.
Return and serve
Return the chicken to the sauce, then take the pot off the heat. Scatter the chopped parsley over the top and serve hot. This is especially good with mashed potato, rice, or short pasta to catch all of the creamy sauce.
