Directions

1. Pat chicken dry with paper towels then sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper.
   
2. Melt butter over medium-high heat in a Dutch oven. 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. Add the drumsticks and brown, do 3 sides, about 2 minutes each. Remove to plate with other chicken.
   
3. Add mushrooms, onion, bay leaf, 1/4 teaspoon salt, 1/4 teaspoon pepper, 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.
   
4. Add wine and chicken broth. Stir, scraping the base of the pot to dissolve the brown residue 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, medium-low.
   
5. Cover with lid and simmer 10 minutes. Remove lid and let it simmer for 20 minutes.
   
6. Remove chicken to a plate. Add cream and stir. Once it comes up to a simmer, taste sauce and add more salt/pepper if needed.
   
7. Return chicken into the sauce then remove from the stove. Sprinkle with parsley and serve!