Heat butter and olive oil together in a skillet. Sprinkle chicken, both sides, with salt and pepper. Add chicken, skin side down if bone-in, smooth side down if boneless, and brown until golden and, if bone-in, until the skin is crisp. Turn and cook for several minutes until some of the juices release and the chicken is partially browned on the bottom side. Remove from the pan and set aside.

Add the onions and cook for several minutes, until the juices have thickened and the onions are starting to pick up a hint of color.  Add the mushrooms and 1/4 cup of water, cover, and cook for several minutes until they turn golden, checking and stirring now and then. Remove the lid, let the water evaporate, and continue cooking, stirring often, until the mushrooms are deep golden brown.

Pour in the wine and allow to come up to a boil. Turn down the heat to a simmer and add the chicken, skin (or smooth) side up. Simmer for about 8 to 10 minutes until the chicken is cooked through.

• If desired, turn the chicken over to coat with the sauce, turn it back right side up, and set it aside on a platter.
• Alternatively, in order to preserve the crispy chicken skin, it can be set on the platter as is.

Remove the pan from the heat and add the cream or creme fraiche to the pan, stirring it in gently. Taste and add salt and pepper if desired. If the sauce seems too thick, a add a touch of water to thin it to desired consistency. If it seems to thin, gently heat, stirring often, to thicken. Taste and adjust seasonings.

Pour sauce over chicken as serving and garnish with chopped parsley

Nutrition:

2 thighs and 1/4 of mushrooms & sauce: Calories 261; Total Fat 17 g 26 %; Saturated Fat 7 g 34 %; Monounsaturated Fat 7 g; Polyunsaturated Fat 1 g; Trans Fat 0 g; Cholesterol 66 mg 22 %; Sodium 199 mg 8 %; Potassium 340 mg 10 %; Total Carbohydrate 6 g 2 %; Dietary Fiber 1 g 4 %; Sugars 2 g; Protein 12 g 24 %; Vitamin A 19 %; Vitamin C 5 %; Calcium 1 %; Iron 5 %