Fricassée de poulet à l'Angevine

Okay, so it's chicken and mushrooms in cream sauce, according to the Larousse Treasury of Country Cooking; probably very illuminating to anyone who's traveled through Anjou, which we have not (we like their pears, though). We simply owe it to the fact that the Nice People had nice mushrooms at a nice price at Findlay Market this past Saturday.
Take the chicken parts of your choice (we used thighs) and pat with salt, pepper, and fresh thyme leaves. Brown them on both sides in a pan that holds them comfortably in one layer but not much else. Set them aside, and sauté some chopped onions for 5 minutes, then add thickly sliced mushrooms and keep them cooking until they become dark and have given up some of their juices. Take out the vegetables with a slotted spoon and put back the chicken, which takes some fancy platework if you're trying to keep from dirtying more than one plate. Add some white wine to the vegetable juices, cover, and lower the heat. Simmer for 45 minutes, checking occasionally to make sure there's enough liquid to keep the chicken happy. When it's tender and done, uncover and boil the juices down if necessary; add the vegetables and some cream, and reheat on high until the sauce is thick. Et voilà, as they probably say in Anjou.