Heat a large heavy skillet over medium heat and add the oil. Once oil is good and hot, add the chicken and cook skin side down for 3 - 5 minutes. When the skin is crisp, flip and cook for 2 more minutes. Remove from the pan and set aside.

Pour off excess fat and return to heat. Add the mushrooms and season with the salt and pepper. Let mushrooms cook down for 5 minutes or so. Stir occasionally cooking until the mushrooms are golden brown then set aside.

Now pour in the brandy and tilt your pan to light the brandy and let the alcholo burn off. Next, add the chicken stock. Bring to a boil and reduce to a simmer. Add the minced garlic and shallots and sauté for 3 minutes, stirring frequently. Add in the mushroom base and mix thoroughly. Simmer for 2 - 3 minutes.

Return the chicken to the pan with the thyme and simmer for 25 - 30 minutes covered. The sauce will thicken as it cooks down. Add back in the mushrooms and shallots and warm for 2 minutes.

Serve and enjoy!