Coq au Vin Blanc with Chanterelle Mushrooms

Preheat oven to 325°F (160°C).

Season the chicken thighs generously with salt and pepper.

In a large Dutch oven or oven-safe pot, heat olive oil over medium-high heat. Sear the chicken thighs, skin-side down, until golden brown, about 5-7 minutes per side. Remove chicken from the pot and set aside.

Add bacon lardons to the pot and cook until crispy, about 5-7 minutes. Remove the bacon from the pot and set aside, leaving the rendered fat in the pot.

Add the diced onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Add the chanterelle mushrooms to the pot and cook until they release their moisture and start to brown, about 5-7 minutes.

Sprinkle the flour over the mushrooms and onions and cook for 1 minute, stirring constantly, to create a roux.

Pour in the white wine and scrape the bottom of the pot to deglaze, loosening any browned bits. Bring to a simmer and cook for 2-3 minutes to reduce the alcohol.

Pour in the chicken broth and stir to combine. Add the dried thyme.

Return the chicken thighs and bacon lardons to the pot, ensuring the chicken is mostly submerged in the liquid.

Bring the stew to a simmer, then cover the pot and transfer it to the preheated oven.

Braise in the oven for 45 minutes to 1 hour, or until the chicken is cooked through and tender.

Remove the pot from the oven. Stir in the heavy cream and gently simmer on the stovetop for 5 minutes to thicken the sauce slightly. Be careful not to boil the cream.

Taste and adjust seasoning with salt and pepper as needed.

Serve hot, garnished with fresh chopped parsley.