Polenta
Rice
Pasta
Crusty bread
Use a wine you would drink. New Zealand Sauvignon Blanc is especially good because its acidity keeps the sauce lively.
Crimini give the sauce better color and more flavor than white button mushrooms. Shiitake are always a good choice, while morels add a particularly woodsy French hunter flavor.
Don’t crowd the skillet. Brown the chicken in batches when necessary, keep the skin above the sauce while the thighs finish cooking and check every thigh with a thermometer rather than relying on the clock alone.
Add butter, cream, flour, pasta water and Gravy Master gradually, tasting as you go. Save the rendered chicken fat for roasting potatoes or vegetables, and use two skillets for larger quantities rather than crowding one.
Refrigerate leftovers in a covered container for up to three days. Reheat them gently in a covered skillet over low heat, adding a little stock, water or pasta water if the sauce becomes too thick.
The flavor may be even better the next day, although the skin will lose some of its crispness.