In a large skillet, heat the olive oil over medium heat. Season the chicken thighs with salt and pepper, then add them to the skillet. Cook until golden brown on both sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.

Cook the Aromatics

In the same skillet, add the chopped shallots and garlic. Sauté until the shallots are translucent, about 3 minutes.

Add the Mushrooms

Add the sliced wild mushrooms to the skillet and cook for another 5 minutes until they are tender.

Deglaze with Wine

Pour in the white wine and scrape the bottom of the skillet to release any browned bits. Let it simmer for 2-3 minutes until slightly reduced.

Combine Ingredients

Return the chicken to the skillet and pour in the chicken broth. Add the chopped thyme. Bring to a gentle simmer, cover, and cook for 15-20 minutes until the chicken is cooked through.

Add Cream

Once the chicken is cooked, stir in the heavy cream and let it simmer for another 5 minutes to thicken the sauce. Adjust seasoning with salt and pepper as needed.

Serve

Garnish with fresh parsley and serve hot with rice or crusty bread.