2 lbs chicken thighs, drumsticks or breasts
3 Tbls butter, divided
1/2 onion, diced
3-4 garlic cloves, minced or crushed
1 (8 oz) can of brown mushrooms, sliced
1 Tbls flour
1 c cream
1/2 c white wine
1/2 c chicken broth
3-4 sprigs fresh herbs (thyme, parsley, oregano or basil) or 1 tsp dried herbs
1/2 tsp salt
1/8 tsp pepper
Salt & fresh ground pepper, to taste
Pat dry chicken. Season liberally with salt and pepper.
Heat a large skillet over medium heat and melt 2 Tbls butter. Add chicken, browning each side about 3-4 minutes. Remove chicken from pan and set aside.
Add remaining tablespoon of butter, stirring in the onions & garlic. Cook 1 minute or until softened. Increase the heat to medium-high. Stir in the mushrooms. Sauté until onions, garlic and mushrooms until all become soft and caramelized for about 3-5 minutes.
Whisk the flour into the cream. Add the cream/flour mixture, wine and chicken broth into the pan with the mushrooms & onion. Stir, scraping the bottom of the pan to deglaze it.
Return chicken to the pan. Add the herbs, bay leaf, salt and pepper. After the liquids reach a simmer, reduce heat & continue to cook on a low simmer for another 12-15 minutes or until chicken is cooked through. Flip the chicken halfway through.
Taste sauce for seasoning, adding more salt and pepper if necessary. Serve with mushroom cream sauce ladled over chicken.