Pour over stock to almost cover the chicken. Bring slowly to the boil and carefully transfer to a preheated oven 180°C/Fan 160°C/Gas 5. Cook for 30-35 minutes until chicken is just cooked.
Heat butter in frying pan, sweat the onion for 5 minutes until soft. Turn up the heat, add mushrooms, fry for 3 minutes, reserve and keep warm. Deglaze the pan with wine, boiling off the alcohol for 1-2 minutes. Leave to one side.
Once the chicken thighs are cooked, strain the stock into a pan and skim off any excess oil once settled. Add to the wine and reduce until syrupy.
Stir in the cream, bring the sauce to the boil, add the onion and mushrooms then pour over chicken. Heat chicken through in the sauce for 2-3 minutes then turn off the heat and leave for a few minutes before serving.
As you're plating up, garnish each serving with a sprinkle of chopped tarragon, chives or parsley.
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