Ingredients

• 12 pieces of dark meat chicken (legs and thighs)
• 500 grams of chestnut mushrooms, sliced (use cremini if you cannot find chestnut)
• 4 shallots, sliced
• 3 cloves of garlic
• ¼ cup of olive oil
• 1 tablespoon of butter
• 8 sprigs of thyme
• 1 cup of Sancerre
• 1 cup of chicken stock
• ¼ cup of cream
• ¼ cup of chopped fresh flat leaf parsley
• Salt and pepper
• Herbs de Provence

Procedure

1. Start by seasoning the chicken on both sides with salt, pepper, and a light sprinkling of herbs de Provence.
2. Working either in batches or using 2 wide pots, heat the olive oil on medium high heat. When the oil is hot, brown the chicken on both sides, and set aside.
3. Add the butter to the pot(s), and then the shallots. Sauté for one minute before adding the mushrooms and the thyme. Season with pepper, but hold off on the salt until the mushrooms have achieved a bit of color.
4. When the mushrooms are about halfway cooked, and a bit seared, add the Sancerre. Allow the flavor to concentrate for a minute before adding in the stock. Bring to a simmer and lower the flame; then add the chicken back into the pot. Cover, and simmer for 30 minutes, until the chicken is cooked through.
5. Take the pot off the heat and stir in the cream and the parsley. Serve with crusty baguette or egg noodles, like in Alsace.