Instructions

1. Melt the margarine and add the onion, let them sweat. Add the lardons and fresh thyme and cook them for a few minutes. Remove the onion, lardons mixture and set aside.
2. Skin side down, brown the chicken thighs for a few minutes and turn over and continue to brown for a few minutes. Add the onion, thyme and lardons.
3. Pour in the white wine, bring to boil and reduce heat. Cover and let simmer for 30 minutes.
4. Remove lid, add the mushrooms and cook for another 10 minutes. Sieve the liquid and reserve the chicken, mushrooms, lardons and onions. Stir in the cream, taste and season with salt and pepper. Bring to boil and reduce heat immediately. Add the chicken, mushrooms, lardons and onions, sprinkle the parsley and serve.