Place dried mushrooms into a bowl and pour over 1l lukewarm water. Leave for 30 minutes.
Take the mushrooms out with a blotted spoon and wash thoroughly under running water, rubbing off sand and dirt. Set aside.
Strain the soaking water through a very fine mesh, then set aside.
Heat 1 tbsp cooking oil in a medium sauce pan. Add the garlic cloves and chopped onions and fry for a few minutes. Add the thyme sprigs and cook for further few minutes, until the aromas develop and the onion turns translucent.
Add the mushrooms and fry for another 2-3 minutes over medium-high heat, stirring constantly.
Lower the heat, pour in 1/2 cups of soaking water and simmer until the liquid evaporates. Repeat 2-3 times.
While the mushrooms are cooking, heat 3 tbsp of oil in a large heavy bottom casserole.
Add chicken pieces and sear over high heat until browned on all sides. Transfer to a pan or a cutting board.
Deglaze the pan with 150ml of white wine. Scrape all brown bits off the sides and simmer until the alcohol evaporates and the liquid is reduced.
Add the mushrooms to the casserole and pour in 400ml cooking cream and 1 tsp of salt. Give everything a good stir, taste and adjust for salt.
Return the chicken to the casserole and tuck in potato slices.
Cover and cook on the stove top over the lowest heat, or in the oven at 170C, for 30-45 minutes or until the chicken is tender and the potatoes are done.
Season with ground black pepper and serve sprinkled with fresh chopped parsley.