Braised Chicken with Mushrooms: A Comforting and Flavorful Dish

Season the chicken thighs (or breasts) generously with salt and pepper on both sides. This will help develop a flavorful crust while braising.
Brown the Chicken:

Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once the oil is hot, add the chicken, skin-side down, and brown for 5-7 minutes until the skin is crispy and golden. Flip the chicken and brown the other side for another 4-5 minutes. Remove the chicken from the pot and set aside.
Sauté the Onions and Garlic:

In the same pot, add the chopped onion and cook for 3-4 minutes until softened and translucent. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Cook the Mushrooms:

Add the sliced mushrooms to the pot and cook, stirring occasionally, for about 5 minutes until the mushrooms release their moisture and become tender.
Deglaze the Pot:

Pour in the white wine, scraping the bottom of the pot with a wooden spoon to loosen any browned bits stuck to the pan. Let the wine simmer for 2-3 minutes to reduce slightly.
Add the Broth and Seasonings:

Add the chicken broth, thyme, and bay leaf to the pot. Stir to combine. Taste the broth and adjust the seasoning with salt and pepper as needed.
Braise the Chicken:

Return the chicken to the pot, skin-side up, and nestle it into the sauce. Bring the broth to a simmer, then cover the pot and reduce the heat to low. Let the chicken braise for 30-40 minutes, or until the chicken is tender and fully cooked (internal temperature should reach 165°F/74°C).
Finish the Sauce:

Once the chicken is done, remove it from the pot and set aside. If desired, stir in 2 tablespoons of butter into the sauce for extra richness and smoothness. Discard the bay leaf and taste the sauce to adjust seasoning if needed.
Serve:

Plate the chicken and spoon the mushroom sauce over the top. Garnish with freshly chopped parsley and serve with your favorite side dishes, such as mashed potatoes, rice, or roasted vegetables.
Serving and Storage Tips: