Step 1

Add the oil and butter to a 12 inch skillet over medium-low heat.

Step 2

Add the onions to the skillet along with a 1/2 teaspoon of the salt and 1/2 teaspoon of sugar. Cook for 20 minutes, stirring often. Add the garlic and cook for 2 minutes longer then remove the onions from the skillet and cover to keep warm.

Step 3

Place the seasoned chicken thighs in the skillet skin side down. Cook for 4-5 minutes until browned then turn over and cook another 4-5 minutes on the other side. Remove the thighs to a plate and cover with foil.

Step 4

Add the mushrooms to the skillet along with the remaining tablespoon of butter, the remaining 1/2 teaspoon salt and the remaining 1 teaspoon of thyme.

Step 5

Cook until mushrooms have browned, stirring, about 5-7 minutes. Sprinkle the flour over the mushrooms, stir and cook for 1 minute longer.

Step 6

Slowly pour in the chicken broth while whisking to prevent any lumps, and get anything off the bottom of the skillet.

Step 7

Place the onions and chicken thighs back in the skillet, skin side up. Spoon some of the broth over the tops, cover and cook on medium-low heat for 25-30 minutes until the chicken is cooked through.

Step 8

Remove the chicken thighs to a serving platter. Pour the heavy cream in the skillet, whisking to combine with the sauce. Simmer for 2-3 minutes then pour the gravy over the chicken thighs and garnish with parsley.