The coziest, most wholesome meal. With golden brown chicken, tender potatoes, white wine, fresh rosemary + thyme.
4.9 stars (230 ratings)
Ingredients
6bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper, to taste
2tablespoonsunsalted butter
8ouncescremini mushrooms, halved
3large shallots, diced
2ribscelery, diced
3clovesgarlic, minced
3tablespoonsall-purpose flour
½cupdry white wine
2cupschicken stock
1poundbaby gold potatoes, halved
4sprigsfresh thyme
1sprigfresh rosemary
1bay leaf
¼cupheavy cream
Instructions
Preheat oven to 325 degrees F.
Season chicken thighs with 1 teaspoon salt and 1/2 teaspoon pepper.
Melt butter in a Dutch oven over medium heat. Working in batches, add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
Add mushrooms, shallots and celery, and cook, stirring occasionally, until mushrooms are tender and browned, about 5-7 minutes; season with salt and pepper, to taste.
Stir in garlic until fragrant, about 1 minute.
Whisk in flour until lightly browned, about 1 minute.
Stir in wine, scraping any browned bits from the bottom of the Dutch oven. Stir in chicken stock, potatoes, thyme, rosemary and bay leaf. Return chicken to the Dutch oven.
Place into oven and bake until potatoes are tender and chicken has completely cooked through, reaching an internal temperature of 175 degrees F, about 40-45 minutes.
Stir in heavy cream; season with salt and pepper, to taste.