Pat chicken dry with paper towels then sprinkle with salt and pepper.
Heat oil in a large skillet or heavy based pot. Add chicken thighs, skin side down if there is, and cook until golden brown. Turn and cook the other side then transfer to a clean plate.
Add fresh mushrooms, Cook until the mushrooms are lightly golden. Then saute the onions until translucent and add bay leaves. Add garlic until aromatic.
Add butter until melted and then flour. Stir to make a roux.
Add chicken stock. Stir, scraping the base of the pot to dissolve the brown residue stuck to the pan ("fond") into the sauce. Stir well making sure there are no lumps. Add the fresh sprigs of thyme.
Return chicken back into the sauce. Cover with lid and simmer for 10-15 minutes.
When chicken is cooked through and tender, check the sauce. Adjust the liquid as needed and season to taste.
Lastly, add cream-milk, stir and bring to a low simmer. (do not boil or will split!)
Remove from the stove. Sprinkle finely chopped parsley and serve with crusty bread slices.
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