Step 1

Season the chicken on all sides with salt and pepper.

Step 2

Add the butter to a 12” large cast-iron skillet or Dutch oven over medium-high heat.

Step 3

Add in the chicken skin side down and cook for 3-4 minutes per side or until well browned.

Step 4

Remove the chicken and set aside. Next, add the onions and mushrooms to the pan and sauté over low heat for 5 minutes white frequently stirring.

Step 5

Add in the garlic and cook for a further minute and deglaze with lemon juice.

Step 6

Stir in the flour until completely mixed in and then add in the wine and stir in just until combined and then add in the stock.

Step 7

Cook for 3-4 minutes over low to medium heat or until it becomes thick like gravy. See Note.

Step 8

Add in bay leaf, parsley, thyme, salt and pepper to the sauce and mix in.

Step 9

Place the chicken back into the pan, cover with a lid and cook over low heat for 25-30 minutes or until the chicken is done and cooked throughout, 165° internally.

Step 10

Remove the lid and stir in the heavy cream. Serve hot.