Weekend inspiration: chicken thighs in wine sauce

Ingredients:

500 g mushrooms
8 chicken thighs
1 onion
80 ml white wine
100 ml chicken stock
60 ml cooking cream
1 tablespoon butter
3 tablespoons olive oil
3 sprigs thyme
pepper
salt

Heat the butter and two tablespoons of olive oil, then add the sliced mushrooms and a pinch of salt. Sauté for 5 minutes. Add the finely chopped onion and cook for another 3 minutes, then remove everything from the pan.
Season the chicken thighs with salt and pepper, drizzle with one tablespoon of olive oil, and cook them in the same pan over low heat for 12 minutes, turning occasionally. Add the white wine, chicken stock, and thyme sprigs, then cook briefly. Transfer the chicken to an ovenproof dish and bake at 190°C for 6 minutes.
While the chicken is baking, combine the prepared mushrooms and cooking cream in the pan. Cook until the sauce becomes creamy. Return the chicken thighs to the finished sauce and combine everything.
Enjoy!