Perfect for a warm, comfort food evening or an elegant, special dinner. We use the legs and thighs, but you can use breasts if you like as well. It will be best with skin on, bone in breasts if that is the way you want to go. The bone in will give you a juicier end result.
Pat dry chicken. Season liberally with salt and pepper.
Melt 2 Tablespoons of butter in a large saute pan over medium heat. Add chicken and brown each side of chicken, about 3-4 minutes each side. Remove chicken from pan and set aside.
Add remaining Tablespoon of butter then add onions & garlic. Cook for about 1 minute or until softened and then add the mushrooms. Increase heat to medium-high and sauté until onions, garlic and mushrooms until all become soft and caramelized, about 3-5 minutes.
Whisk the flour into the cream. Then add the cream/flour mixture, wine and chicken stock into the pan with the mushrooms & onion. Give it a good 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, flipping the chicken halfway through.
Taste sauce for seasoning, adding more salt and pepper if necessary. Serve with mushroom cream sauce ladled over chicken.