Set a large, heavy pan over medium-high heat. Add a drizzle of oil and once it’s hot, brown the chicken thighs on all sides, sprinkling with salt, pepper and thyme. Transfer to a plate as they brown.
Add the onions and mushrooms to the pan and cook, stirring, until both are turning golden. Add the garlic and cook for another minute, then shake the flour overtop and stir to coat. Add the chicken stock and stir until it bubbles and thickens. Add the cream, then return the chicken to the pan, cover with a tight-fitting lid and cook for another 20 minutes, or until the chicken is cooked through. Serve with mashed potatoes or buttered noodles.