In a pot, add oil and brown the chicken thighs on both sides (seasoned with salt and pepper beforehand).

Remove the thighs from the pot and in the same oil, add the chopped onion and the 2 cloves of garlic, chopped.

When the onion is softened, add the mushrooms, lemon juice with a splash of water, bay leaves, and let the sauce reduce and the mushrooms cook. Add parsley on top.

Next, add the chicken thighs back in, pour in the chicken broth, and let it cook for about 15 minutes.