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1
Pat chicken dry and season with salt and pepper.
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2
Heat oil in a large dutch oven over medium high heat until just smoking.
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3
Brown half of the chicken on all sides.
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4
Transfer chicken to plate and brown remaining chicken.
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5
Discard any fat from pot.
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6
Add butter to pot and heat over medium until melted.
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7
Add onion, mushrooms, and 1/4 teaspoon salt.
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8
Cook, stirring occasionally, until light brown, about 10 minutes.
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9
Add garlic and thyme and cook for 30 seconds.
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10
Stir in flour and cook 1 minute.
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11
Stir in wine and scrape any browned bits from the bottom of pan.
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12
Next, stir in broth and bay leaves.
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13
Nestle chicken and any accumulated juices into the pot and bring to a simmer.
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14
Cover, turn heat to medium low, and simmer until chicken is cooked and tender, about 20 minutes for breasts, or 1 hour for thighs and drumsticks.
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15
If using both types of meat, simmer thighs and drumsticks for 40 minutes before adding breasts to pot.
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16
Transfer chicken to a serving dish and tent with foil.
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17
Skim as much fat as possible off the surface of the sauce.
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18
Stir in cream and return to a simmer.
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19
Cook until thickened and reduced to about 1 1/2 cups, about 15 to 20 minutes.
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20
Remove and discard bay leaves.
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21
Stir in lemon juice and season with salt and pepper to taste.
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22
Spoon sauce over chicken and sprinkle with fresh parsley.
