The coziest, most wholesome meal. With golden brown chicken, tender potatoes, white wine, fresh rosemary + thyme.


  1. 6 bone-in, skin-on chicken thighs
  2. Kosher salt and freshly ground black pepper, to taste
  3. 2 tablespoons unsalted butter
  4. 8 ounces cremini mushrooms, halved
  5. 3 large shallots, diced
  6. 2 stalks celery, diced
  7. 3 cloves garlic, minced
  8. 3 tablespoons all-purpose flour
  9. 1/2 cup dry white wine
  10. 2 cups chicken stock
  11. 4 sprigs fresh thyme
  12. 1 sprig fresh rosemary
  13. 1 bay leaf
  14. 1 pound baby gold potatoes, halved
  15. 1/4 cup heavy cream


  • Preheat oven to 325 degrees F.
  • Season chicken thighs with 1 teaspoon salt and 1/2 teaspoon pepper.
  • Melt 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.
  • 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 skillet. Stir in chicken stock, thyme, rosemary, bay leaf and potatoes. Return chicken to the skillet.
  • 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.
  • Serve immediately.