Weekend inspiration: chicken thighs in mushroom and white wine sauce

Ingredients:
8 chicken thighs
500 g mushrooms
80 ml white wine
100 ml chicken stock
60 ml cooking cream
1 red onion
1 tbsp butter
3 tbsp olive oil
3 sprigs fresh thyme
a pinch of salt

Heat the butter and two tablespoons of olive oil over medium heat. Add the cleaned and sliced mushrooms, season with salt, and sauté for about 5 minutes. Add the finely chopped onion and cook for another 3 minutes. Remove the mixture from the pan.
In the same pan, sear the seasoned chicken thighs in olive oil for about 12 minutes. Add the white wine, chicken stock, and thyme. Transfer the chicken to an ovenproof dish and bake in a preheated oven at 190°C for another 5 minutes.
Reheat the mushrooms in the pan, add the cooking cream, and return the chicken thighs to the creamy sauce.
Enjoy!