Season the chicken with salt, pepper, paprika garlic powder to taste on both sides and brown of the chicken
I use my Dutch oven to just brown the chicken with the skin on in the oil and butter I then remove the skin and toss it back in for a few minutes to brown the skin side, I drain the fat add a bit more oil and brown the mushrooms &onions & with the brown sugar. if you find your bits in the bottome are getting to dark just toss in some of the wine, stock or water 1/8 to 1/4 Cup and scrape up all yummy bits if it is not buring then wait to the next step.
Add 1 cup stock scraped up all the bits from the bottom of the pot and add the wine. Set the burner on 3 or to just a simmer cooked for an hour or so just depends on how big or small your thighs are turning once
Take the chicken out again, I mixed some starch with water add to the broth bring to a low boil, add the chicken back in and reduce the temp again to low and let it do its thing till while you finish getting your veggies pasta or potatoes ready
Tips : Its just thick enough to stick to the chicken and starch that you make. my husband all but licks his plate clean. This is a sweet dish so add the sugar to your taste I made roasted potatos & brussels’ sprouts to counter the sweetness if you love wine the up it to one cup add as much or as little mushrooms & onions as you prefer. The corn starch is just an option I wanted the sauce to be thicker. you can make it thick or as thin as you like I used about 1 Tbl. to 1/8-1/4 cup of stock or wine or water if you have none left. this can be doubled with no problem if your pot is big enough as you want the chickn submerged, the skin removal is also an option I just try and cook as healthy as I can I even remove the fat pocket on the one side of the thigh but if you love the skin just skip this step and you can even brown the onions and mushrooms in the fat and toss it out after the browning but do yourself a favor and toss it. you might even want to consider letting it hang in the fridge for a day or two it gets even better