1-Start by patting the chicken dry and seasoning it with 1 tsp salt and 1/2 tsp black pepper. This simple step ensures the chicken gets that crispy, golden exterior when you brown it.

2-Melt 4 tbsp unsalted butter over medium-high heat in a large skillet or heavy pot with a lid. Brown the chicken thighs skin side down for 4-5 minutes until golden, then flip and cook for 1 minute; remove them. Next, brown the drumsticks on three sides for about 2 minutes each and set aside.

3-Add 300g white mushrooms, 2 medium brown onions, 1 bay leaf, and 3 thyme sprigs (or 1/2 tsp dried thyme) to the pan. Cook for about 5 minutes until the mushrooms turn light golden, then toss in 2 garlic cloves and cook for 30 seconds to release their aroma.

4-Stir in 3 tbsp plain flour and cook for 1 minute to get rid of that raw taste. This thickens the sauce nicely without any lumps.

5-Pour in 1/2 cup white wine, 3 cups chicken stock, 1/4 tsp salt, and 1/4 tsp black pepper. Stir everything and scrape the bottom of the pan to mix in those tasty browned bits.

6-Return the chicken to the pot, skin side up, so it’s mostly submerged in the sauce. Bring it to a simmer, then reduce heat to medium-low, cover, and simmer for 10 minutes.

7-Remove the lid and simmer uncovered for 20 minutes until the sauce thickens to a thin gravy and the chicken hits about 75°C/167°F inside.

8-Take the chicken out to a plate, stir in 2/3 cup thickened or heavy cream, bring it back to a simmer, and tweak the seasoning if needed.

9-Finally, return the chicken to the sauce to warm through, sprinkle with 2 tbsp chopped parsley, and serve it up! For adaptations, swap in gluten-free flour or dairy-free cream as you go.