Preheat oven to 375° F. Clean the mushrooms with a damp cloth. Cut off the ends of the stems and slice the mushrooms thickly.
Drizzle olive oil in the bottom of a Dutch oven. Heat the pan over medium heat until quite hot.
Brush the skin side of the thighs with olive oil and brown the thighs, skin side down, for about 5 minutes or until they have a nice brown color.
Remove the chicken to a plate and add 2 tablespoons of the butter to the pan.
Sauté the garlic and shallots in the Dutch oven for 5 minutes. Add the mushrooms and sauté for another 5 minutes stirring continually until they start to shrink and brown.
Add the Sherry, turn up the heat, and let it reduce down a little.
Stir in the cream and season with salt and pepper. Add the last tablespoon of butter and mix well.
Add the chicken thighs back into the pan and spoon the sauce over the top.
Place the cover on the Dutch oven and bake for about 20 minutes until the chicken is fully cooked.
Serve warm over rice.
Notes
Clean the mushrooms with a damp towel or lightly rinse under cold water and pat dry with paper towels. Don’t soak the mushrooms in water. The mushrooms will absorb water, if soaked, reducing their flavor and making it difficult to brown when cooking.
Use a pan that can go from stove-top to oven. I use my trusted Dutch oven to get the job done.
Cover the bottom of your pan with olive oil. This will keep the chicken from sticking while browning.