Soak the mushrooms in water beforehand. Cut the chicken into pieces, mix it with salt, ground black pepper and thyme and leave it. Heat butter over low heat and sauté the onion and garlic, being careful not to burn it.
Gradually, while stirring continuously, add the cream. Gradually add the grated and crushed cheeses and continue stirring. Add the soaked, drained and chopped mushrooms.
Pour in wine and flavor it with spices. Put the chicken in a greased crock or earthenware pot, pour on the sauce, put the lids on and put to bake for about 45-55 minutes. Toward the end, bake with the lids off.