Ingredients
- 4 chicken drumsticks (~150g/5oz each)
- 4 chicken thighs, skin-on and bone-in (~250g/8oz each)
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 4 tbsp (60g) unsalted butter
- 300g (10 oz) white mushrooms, halved or quartered
- 2 medium brown onions, sliced
- 2 garlic cloves, finely minced
- 1 bay leaf (fresh or dried)
- 3 thyme sprigs or 1/2 tsp dried thyme
- 3 tbsp all-purpose flour
- 3 1/2 cups low sodium chicken stock (preferably homemade)
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 2/3 cup heavy cream
- 2 tbsp chopped parsley
Instructions
- Pat the chicken dry and season with salt and pepper.
- In a large skillet or heavy-based pot, melt butter over medium-high heat. Brown chicken thighs skin side down for 4–5 minutes, flip and cook 1 more minute. Remove to a plate.
- Brown the drumsticks on 3 sides, about 2 minutes per side. Remove from the skillet.
- Add mushrooms, onions, bay leaf, and thyme to the pot. Sauté for about 5 minutes until mushrooms are lightly golden.
- Add minced garlic and stir for 30 seconds. Then add flour and cook for 1 minute.
- Pour in chicken stock, salt, and pepper. Stir well, scraping the browned bits from the bottom of the pot.
- Return chicken to the pot, skin side up. Cover and simmer on medium-low for 10 minutes.
- Uncover and simmer for another 20 minutes, until chicken is cooked through (internal temp 75°C/167°F).
- Remove chicken to a plate. Stir in heavy cream and bring to a simmer. Taste and adjust salt if needed.
- Return chicken to the sauce, remove from heat, and sprinkle with parsley. Serve hot over mashed potatoes, rice, or pasta.
Notes
- Homemade chicken stock adds depth of flavor but store-bought works too.
- Don’t skip browning the chicken—it builds essential flavor for the sauce.
- Use heavy cream for a rich, velvety finish.
- Leftovers reheat beautifully for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Stovetop
- Cuisine: French
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 608
- Sugar: 4g
- Sodium: 720mg
- Fat: 42g
- Saturated Fat: 20g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 195mg
