1 tablespooncorn starchuse more if you want thicker sauce, mixed with a little amount of cold water
First preheat the oven to 400F and grease casserole dish with avocado oil or melted butter. Next add 1 lb of sliced mushrooms, 1/2 cup of white wine, 1 cup of chicken broth, 3 sliced garlic cloves, 1 teaspoon of thyme spice, 1/4 teaspoon sea salt and black pepper, to taste. Give it a good mix.
After place chicken thighs over mushroom and brush with oil or melted butter, then season with half of 1 1/2 teaspoons of sea salt and black pepper, to taste. Repeat on both sides.
Bake, uncovered for 35-45 minutes, or until chicken is cooked thru and reaches 160F internal temperature. Using a slottered spoon remove chicken onto a cutting board and mushroom into a serving platter. Slice chicken into slices and place over mushrooms. Keep warm.
Pour the casserole juices into a pan, add 1/2 cup heavy whipping cream and bring it to a bowl. Next while whisking the sauce add 1 tablespoon of corn starch, simmer until sauce thickens. Give it a taste, if needed season more with salt and pepper.
Pour the sauce over mushroom and chicken and ganish with finely chopped parsley. Enjoy!
100% Optional sprinkle Parmesan cheese over the top before serving.