Chicken Forestière

Name: Chicken Forestière
Cuisine: American, European, Latin American, Mediterranean, Caribbean, French
Ingredients: 1 ounce dried chanterelle mushrooms (or other dried wild mushrooms); 8 skin-on (bone-in chicken thighs); 1 tablespoon olive oil; 2 small onions (cut in half and sliced into crescents); 1/3 cup Madeira (or dry sherry); 8 ounces carrots (peeled and cut into thin matchsticks (batons)); 4 sprigs of fresh thyme; 1/2 cup chicken stock; 2/3 cup heavy cream or crème fraîche; 1 pound cremini or button mushrooms (sliced); 1 tablespoon finely chopped parsley; Kosher salt and freshly ground black pepper; Serve with: rice (brown and/or wild or boiled potatoes)