Sear the chicken, add onion, garlic and mushrooms. Season with salt and pepper. When the onions are translucent, deglaze with a strong dash of red wine. Put the thyme in the pan. Take the meat out of the pan and put it in the oven at 100 ° C so that it doesn`t dry out.
Let the wine sauce reduce for a few minutes, add the bay leaves. Refine the reduced sauce with crème fraîche, season to taste and, if necessary, add seasoning. When it`s done, put the chicken back in the sauce.
This goes well with rice and a fresh salad with tomatoes.