The Scoop
We are officially entering our comfort-food era, and this recipe is the ultimate low-effort, high-reward vibe.
Crispy, bone-in chicken thighs, tender baby gold potatoes, and cremini mushrooms swimming in a rich, velvety sauce made with white wine, heavy cream, and fresh herbs.
The best part? It all happens in one Dutch oven, which means you get that cool, slow-cooked French bistro flavor without spending your entire Sunday doing dishes. It's warm, it's indulgent, and it's the exact culinary hug your inner battery needs right now.
Put on a playlist, pour yourself a glass of the cooking wine, and let the oven do all the heavy lifting!
Ingredients
- 6 chicken thighs, bone-in, skin-on
- kosher salt, to taste
- freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
- 8 ounces cremini mushrooms, halved
- 3 large shallots, diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1/2 cup dry white wine
- 2 cups chicken stock
- 1 pound baby gold potatoes, halved
- 4 sprigs thyme
- 1 sprig rosemary
- 1 bay leaf
- 1/4 cup heavy cream
Directions
- Preheat the oven to 325 degrees F.
- Season the chicken thighs with the salt and the pepper.
- In a Dutch oven over medium heat, melt the butter.
- Add the chicken in batches to the melted butter, skin-side down, and sear on both sides until golden-brown, about 2-3 minutes per side.
- Set the browned chicken aside and repeat until all of the chicken is seared.
- Add the mushrooms, the shallots, and the celery to the butter and drippings in the skillet and cook, while stirring occasionally, until the mushrooms are tender and browned, about 5-7 minutes.
- Season the vegetable mixture with the salt and the pepper.
- Add the garlic and cook, while stirring, until fragrant, about 1 minute.
- Add the flour and cook, while whisking, until lightly browned, about 1 minute.
- Add in the wine and cook, while scraping the bottom of the pot to release the browned bits.
- Add in the chicken stock, the potatoes, the thyme, the rosemary, and the bay leaf and stir to combine.
- Return the chicken to the Dutch oven.
- Bake until the potatoes are tender and the chicken reaches an internal temperature of at least 165 degrees F, about 40-45 minutes.
- Stir in the heavy cream.
- Season the casserole with the salt and the pepper.
- Serve immediately.
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