Melt Butter in a large Dutch oven or pot over medium-high heat. Brown the Chicken in batches, then set aside.
Add the finely chopped Shallot to the pot and cook until softened, about 3 minutes. Add the sliced Mixed mushrooms and Frozen pearl onions and cook until browned, about 8 minutes.
Stir in the All-purpose flour and cook for 1 minute.
Gradually whisk in the Chicken stock and Dry sherry, scraping up any browned bits from the bottom of the pot.
Return the Chicken to the pot. Add the Dried thyme and Bay leaf. Bring to a simmer, then reduce heat to low, cover, and cook for 45 minutes, or until the Chicken is tender.
Stir in the Heavy cream, Butter, and Lemon zest. Simmer for another 5 minutes. Remove the Bay leaf.
Melt Butter in a large Dutch oven or pot over medium-high heat. Brown the Chicken in batches, then set aside.
Add the finely chopped Shallot to the pot and cook until softened, about 3 minutes. Add the sliced Mixed mushrooms and Frozen pearl onions and cook until browned, about 8 minutes.
Stir in the All-purpose flour and cook for 1 minute.
Gradually whisk in the Chicken stock and Dry sherry, scraping up any browned bits from the bottom of the pot.
Return the Chicken to the pot. Add the Dried thyme and Bay leaf. Bring to a simmer, then reduce heat to low, cover, and cook for 45 minutes, or until the Chicken is tender.
Stir in the Heavy cream, Butter, and Lemon zest. Simmer for another 5 minutes. Remove the Bay leaf.
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