Season the chicken thighs with salt, pepper and mild paprika, then brown in 1 tbsp of olive oil for 5 minutes on each side or until the skin is golden but the chicken is not cooked all the way through. Remove the chicken to a plate and set aside for now.

Remove excess fat from the pan but leave 2 tbsp in, then add 1 tbsp of butter and melt, bring in chopped onions and cook them over low heat for 5-7 minutes, then add the whole mushrooms and brown them for 5 minutes longer, finally add the minced garlic and cook no longer than 30 seconds. Hit the pan with the brandy and let it reduce for about 3-5 minutes, scrape down the bottom of the pan to release the burnt bit into the sauce.

Start preheating the oven to 180C/350F. Sprinkle the flour all over the pan and mix in with the fat to form a paste, then add the chicken stock and mix to combine, add the bay leaves and bring to a low simmer.

Take off the heat and stir in the sour cream or creme fraiche until it’s incorporated into the sauce. The sprinkle the fresh herbs all over and mix.

Bring the chicken back to the pan and arrange the pieces between the mushrooms. Cook uncoverd in the preheated oven for 45 minutes.