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Brown thighs skin side down in melted butter 4-5 min over med high heat in large skillet, turn, cook 1 min more. Remove. Brown drumsticks turning 3 times, 2 mins each side, remove.
Add mushrooms, onion, bay and thyme to pan and cook 5 min. Add garlic, stir 30 sec then add flour and cook 1 min.
Add wine and stock, stir, scraping pan base. Return chicken to pan skin side up. Simmer 10 min covered on med low, bubbling gently. Uncover and simmer 20 mins (internal temp 75C/167F).
Remove chicken, add cream to pan and stir. Bring to simmer, taste and add more salt if needed. Return chicken to the sauce, garnish with parsley. Serve with mashed potato, rice or pasta – soak up all that sauce!