Season 4 bone-in, skin-on chicken thighs and 4 chicken drumsticks with salt and pepper. Melt 60g of unsalted butter in a large pot and brown the chicken, skin side down, for 4-5 minutes; remove.
Cook 2 chopped yellow onions, 300g of sliced white mushrooms, 1 bay leaf, and 3 thyme sprigs in the pot for 5 minutes. Stir in 2 minced garlic cloves and 3 tablespoons of all-purpose flour.
Stir in ½ cup of white wine, then 3 cups of low-sodium chicken stock. Return the chicken, skin side up, cover, and simmer for 10 minutes.
Uncover and simmer for 20 minutes, until the chicken reaches 165°F / 74°C. Remove from the heat and stir in ⅔ cup of heavy cream.
