• 6 chicken drumsticks
• 4 chicken thighs
• 1 1/2 tsp salt, divided
• 1 tsp black pepper, divided
• 1/2 tsp garlic powder
• Olive oil, for drizzling and frying
• 3 tbsp butter
• 1 onion, sliced
• 340 g (12 oz) button mushrooms, halved
• 2 small fresh bay leaves or dried bay leaves
• Fresh thyme sprigs or 1/2 tsp dried thyme
• 2 garlic cloves, thinly sliced or minced
• 3 tbsp all-purpose flour
• 1/2 cup (120 ml) dry white wine (such as Chardonnay)
• 3 cups (700 ml) chicken stock
• 1/3 cup (80 ml) heavy cream
• 1/4 tsp nutmeg
• Optional fresh thyme or parsley, for garnish

For serving: mashed potatoes, rice, pasta, or crusty bread as desired.

1. Preheat a drizzle of olive oil in a large skillet over medium heat. Mix 1 1/2 tsp salt, 1 tsp black pepper, and 1/2 tsp garlic powder in a small bowl. Rub this seasoning evenly over the chicken pieces.
2. Melt 3 tbsp butter in the skillet. Add chicken thighs skin-side down; fry until golden and crisp, about 4 minutes. Flip and cook for another 3 minutes. Remove and set aside.
3. In the same pan, brown the drumsticks on all sides, about 7 minutes total. Remove and set aside with the thighs.
4. Add sliced onion to the pan; cook 1 minute until slightly softened.
5. Add halved mushrooms, bay leaves, and thyme; cook for 7 minutes, stirring occasionally, until mushrooms release their juices and begin to brown.
6. Stir in garlic; cook 1 minute until fragrant.
7. Sprinkle flour over vegetables; stir to coat and cook 1 minute to remove raw flour taste.
8. Pour in white wine; stir and scrape up browned bits from the pan bottom for extra flavor.
9. Add chicken stock; stir to combine.
10. Return chicken to the pan, nestling pieces into the sauce. Cover and simmer gently for 12 minutes, or until chicken is cooked through and tender.
11. Uncover and stir in cream. Season with remaining 1/4 tsp salt, 1/4 tsp black pepper, and nutmeg. Cook 2–3 minutes more until heated through and sauce thickens slightly.
12. Garnish with fresh thyme or parsley if desired before serving.