Roast wings in oven until golden and drain the excess of fat. Sweat the shallots and mushrooms.
Mix all the liquids and bring to a boil.
Add the chicken wings and the shallots & mushrooms, let boil for 20 minutes. Let rest for 30 minutes and pass through a fine chinoise.
Roast the thighs in oil until golden.
Reduce the sauce until the desired texture, add the thighs and refresh for 4 minutes. Let rest for 20 minutes.
Pass through a fine chinoise again, and set aside.