Pat chicken dry with paper towels then sprinkle with salt and pepper.

Melt butter over medium-high heat in a large skillet or heavy based pot with a lid. Add chicken thighs, skin side down, and cook for 4 to 5 minutes until golden brown. Turn and cook the other side for 1 minute then remove to a plate.

Brown the drumsticks, as best you can. Do 3 sides, about 2 minutes each. Then remove from skillet.

Add mushrooms, onion, bay leave and thyme. Cook for 5 minutes until mushroom is lightly golden.

Add garlic and stir for 30 seconds. Add flour and cook for 1 minute.

Add wine, chicken stock, salt and pepper. Stir, scraping the base of the pot to dissolve the brown residue stuck to the pan into the sauce.

Return chicken back into the sauce with the skin side up.

Once it comes to a simmer, adjust heat so it's bubbling constantly but not rapidly. Cover with lid and simmer for 10 minutes.

Remove lid and let it simmer for a further 20 minutes. Chicken will be cooked.

Remove chicken to a plate. Add cream and stir. Once it comes up to a simmer, taste sauce and add more salt if desired.

Return chicken into the sauce then remove from the stove. Sprinkle with parsley and serve!