Step 1:

Pat thighs dry and season with 1 tsp kosher salt on both sides.
Step 2:

Place ¼ cup flour in shallow dish and dredge both sides of thighs lightly.
Step 3:

In a skillet over medium heat, add 1 TBSP olive oil and brown both sides of thighs. Work in two batches and add additional TBSP oil for second batch.
Step 4:

Remove chicken from skillet, add 1-2 TBSP olive oil and sauté mushrooms for 4 minutes.
Step 5:

Add 1 tsp flour to mushrooms and stir.

Step 6:

Add white wine and chicken stock and bring to a boil for a couple of minutes.
Step 7:

Nestle thighs in sauce, decrease heat to low, cover and simmer for 10-12 minutes or until thighs are cooked through.
Step 8:

Remove lid and add heavy cream, stirring throughout.
Step 9:

Simmer uncovered for 1-2 minutes. Garnish with minced parsley if using.

Step 10:

Serve over Skillet Smashed Potatoes