Season Chicken: Start by generously seasoning your chicken pieces with salt and black pepper. This allows the chicken's natural flavors to be enhanced beautifully during cooking.

Brown Chicken: In a large pot, heat the butter and olive oil over medium heat. Add the seasoned chicken pieces, browning them until golden, about 5-7 minutes per side. Once browned, remove the chicken and set it aside.

Sauté Aromatics: In the same pot, add the chopped shallots and minced garlic. Sauté for 2-3 minutes until fragrant, stirring occasionally, as these flavors will form the base of your sauce.

Cook Vegetables: Toss in the sliced mushrooms and pearl onions; cook for another 5-7 minutes. You want them to soften and release their moisture, deepening the dish’s flavor.

Add Flour: Sprinkle the flour over the sautéed vegetables and stir well. Cook for about 1 minute to cook off the raw flour taste, ensuring that it combines evenly.

Deglaze with Wine: Pour in the dry Riesling wine, scraping the bottom of the pot to lift any brown bits. This adds depth to the sauce. Allow it to simmer for 2-3 minutes.

Combine Ingredients: Add the chicken stock, fresh thyme, and bay leaf to the pot. Return the browned chicken to the pot, nestling it among the aromatic mix.

Simmer Chicken: Cover the pot and let everything simmer over low heat for about 30-35 minutes. This time will make your chicken tender and infused with all those wonderful flavors.

Stir in Cream: After the chicken is tender, gently stir in the heavy cream. Simmer for an additional 5-10 minutes until the sauce thickens, creating that luxurious texture.

Garnish and Serve: Final touch—remove the bay leaf and sprinkle with fresh parsley for a burst of color and flavor. Serve this hearty Coq au Riesling warm, enjoyed with good bread or a side of roasted vegetables!