1. Prepare the Chicken:

• Season the chicken drumsticks and thighs with salt and black pepper.
• In a large skillet, melt 2 tablespoons of butter over medium-high heat.
• Add the chicken pieces and cook until they are golden brown on all sides. Remove from the skillet and set aside.

2. Cook the Aromatics:

• In the same skillet, add the remaining 1 tablespoon of butter.
• Add the finely chopped onions and sauté until soft and translucent.
• Toss in the sliced mushrooms and cook until they are browned and their moisture has evaporated.
• Stir in the minced garlic and cook for another minute until fragrant.

3. Make the Sauce:

• Sprinkle the flour over the mushroom mixture and stir well to combine. Cook for 1–2 minutes to remove the raw taste of the flour.
• Slowly pour in the dry white wine, stirring constantly to prevent lumps. Simmer for 1–2 minutes.
• Add the chicken broth, cream, bay leaves, and thyme. Stir and let the sauce simmer for about 5 minutes until it thickens slightly.

4. Cook the Chicken:

• Return the browned chicken pieces to the skillet, nestling them into the sauce.
• Reduce the heat to medium-low, cover the skillet, and let the chicken simmer for about 30 minutes, or until cooked through and tender.

5. Finish and Serve:

• Remove the bay leaves from the skillet.
• Adjust the seasoning with additional salt and pepper if needed.
• Garnish with chopped parsley for a fresh, vibrant touch.
• Serve the chicken with the creamy mushroom sauce over rice, mashed potatoes, or pasta for a hearty meal.