The coziest, most wholesome meal. With golden brown chicken, tender potatoes, white wine, fresh rosemary + thyme.
- 6 bone-in, skin-on chicken thighs
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
- 8 ounces cremini mushrooms, halved
- 3 large shallots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1/2 cup dry white wine
- 2 cups chicken stock
- 4 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 bay leaf
- 1 pound baby gold potatoes, halved
- 1/4 cup heavy cream
1Preheat oven to 325 degrees F.
2Season chicken thighs with 1 teaspoon salt and 1/2 teaspoon pepper.
3Melt butter in a large skillet 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.
4Add 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.
5Stir in garlic until fragrant, about 1 minute.
6Whisk in flour until lightly browned, about 1 minute.
7Stir in wine, scraping any browned bits from the bottom of the skillet. Stir in chicken stock, thyme, rosemary, bay leaf and potatoes. Return chicken to the skillet.
8Place 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.
9Stir in heavy cream; season with salt and pepper, to taste.