Pat dry the chicken thighs and drumsticks with paper towel. Season chicken with salt and pepper on both sides.
Melt 4 tablespoons of butter in a big skillet, add chicken and brown it on medium/low heat, on both sides for 5 minutes each side. Transfer onto a plate. Next add onion and saute for 5 minutes or until golden color.
Next, into the same skillet add ⅓ cup of flour, whisk for 1 minute.
Slowly whisk in ¼ cup white wine and 1 ¾ cups of chicken broth, whisk until everything is combine. Season with salt and pepper, to taste.
Add 2 cups of mushrooms, 1 cup of carrots, ½ cup celery and thyme. Mix with a spoon.
Add chicken on top, bring it to a gentle boil. Cover and simmer on low for 25-30 minutes, or until chicken is cooked thru.
Next stir in ½ cup of heavy whipping cream, if needed season with salt and pepper. Garnish with fresh thyme or parsley and enjoy!
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Notes
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