Prepare the Chicken

If using whole chicken leg quarters, cut each one between the joint to separate the thigh from the drumstick. Pat the chicken dry with paper towels.

Marinate the Chicken

In a large bowl, whisk together the olive oil, cooking sherry or chicken broth, thyme, paprika, salt, and black pepper.

Add the chicken and turn each piece until evenly coated. Allow it to marinate while you prepare the remaining ingredients.

Brown the Chicken

Heat a large, deep skillet or Dutch oven over medium-high heat.

Remove the chicken from the marinade, allowing the excess to drip away. Place the chicken skin-side down in the hot pan, working in batches so the pieces are not crowded.

Brown for 5–6 minutes on each side, or until deeply golden brown. Transfer the browned chicken to a plate and set aside.

Sauté the Vegetables

Reduce the heat to medium. Carefully remove excess oil from the pan, leaving approximately 2 tablespoons behind.

Add the diced onion and drained mushrooms. Cook for 5–7 minutes, stirring occasionally, until the onion is tender and the mushrooms are lightly browned.

Add the minced garlic and cook for approximately 30 seconds, stirring constantly.

Simmer the Chicken

Pour in the chicken broth and scrape the bottom of the pan to loosen all the browned bits.

Stir in the browning seasoning, salt, and black pepper.

Return the chicken and any accumulated juices to the pan. Bring the liquid to a gentle simmer, then reduce the heat to medium-low.

Cover and simmer gently for 35–45 minutes, or until the chicken is tender and reaches an internal temperature of at least 165°F. Do not allow the liquid to boil rapidly.

Transfer the cooked chicken to a clean plate and loosely cover it to keep warm.

Thicken the Gravy

In a small bowl, whisk together the cornstarch and cold water until completely smooth.

Bring the liquid in the pan to a gentle simmer. Slowly stir in the cornstarch slurry and cook for 2–3 minutes, stirring frequently, until the gravy becomes thick and coats the back of a spoon.

Finish the Gravy

Reduce the heat to low. Slowly stir in the heavy cream until the gravy is smooth and creamy.

Warm the gravy gently without allowing it to boil. Taste and add additional salt or pepper if needed.

Return the chicken to the pan and spoon the thick onion-and-mushroom gravy over each piece. Allow everything to warm together for 2–3 minutes.

Serve

Serve the browned chicken and plenty of onion-and-mushroom gravy over thick homemade mashed potatoes. Garnish with fresh thyme or chopped parsley, if desired.