Wash chicken and pat dry. Sprinkle chicken thighs with seasonings. In a large skillet or saute pan over medium heat, heat the oil and butter. Add chicken and cook, turning, until browned. Remove to a plate and set aside. Add mushrooms to the skillet and cook, stirring, until mushrooms are tender and browned. Add the garlic and cook for 1 minute longer. Sitr in flour until blended. Stir in chicken broth and wine until blended. Add chicken back to the skillet, cover, reduce heat to low, and cook for 20 to 30 miinutes or until chicken is cooked through and tender. Stir in the cream and parsley and heat through. Servie with rice or potatoes.
