Chicken Forestière

Name: Chicken Forestière
Cuisine: Spanish, 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; ⅓ cup Madeira (or dry sherry); 8 ounces carrots, peeled and cut into thin matchsticks (batons); 4 sprigs of fresh thyme; ½ cup chicken stock; ⅔ 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