1. 1 medium yellow onion
2. 2.25lb chicken thighs
3. 1lb chanterelle mushrooms
4. 4 cloves garlic
5. 1 small shallot
6. .25c brandy
7. 3 sprigs fresh thyme
8. 4c chicken stock
9. .5c cream
10. .25c fresh parsley
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1. Saute diced onion in a splash of olive oil on low ~1h until soft and golden, set aside.
2. Saute minced garlic and sliced shallot ~2m, set with onions.
3. Saute mushrooms in 2T butter on medium ~12m, until liquid mostly evaporated, set aside separately.
4. Cut chicken into pieces, brown in batches over medium-high, remove to stock pot.
5. Deglaze pan with brandy, add onions &c, add to stock pot.
6. Add broth and thyme to pot, bring to boil, reduce to simmer ~20m. Remove thyme.
7. Add cream and mushrooms, simmer uncovered 20m.
8. Add chopped parsley, serve over rice or with bread.