Ingredients
6 chicken thighs, bone-in and 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 fresh thyme
1 sprig fresh 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.
Melt the butter in a Dutch oven over medium heat.
In batches, add the chicken to the melted butter, skin-side down, and sear both sides until they are golden-brown, about 2-3 minutes per side.
Place the seared chicken on a plate.
Add the mushrooms, the shallots, and the celery to the Dutch oven and cook, stirring occasionally, until the mushrooms are tender and browned, about 5-7 minutes.
Season the mushroom mixture with the salt and the pepper.
Stir in the garlic and cook until fragrant, about 1 minute.
Whisk in the flour until lightly browned, about 1 minute.
Stir in the wine, scraping up any browned bits from the bottom of the Dutch oven.
Stir in the chicken stock, the potatoes, the thyme, the rosemary, and the bay leaf.
Add the chicken to the Dutch oven.
Bake until the potatoes are tender and the chicken has completely cooked through at 165 degrees F internally, about 40-45 minutes.
Stir in the heavy cream.
Taste for seasoning and adjust with more of the salt and the pepper as needed.
Serve immediately.
Description
Though called a casserole, this is not your typical casserole. It is a wonderful dish worthy of serving to company.
Servings
3-4
Notes
We had planned to bring this to a friend who is ill but Sumner got COVID and that ended our visit. So I made it for us, although we had to eat it in separate rooms! Truly marvelous. We commented from room to room about how much we liked it. I found the sauce a bit thin and made a slurry of flour and water and let it simmer for about two minutes with the slurry. Asparagus were the perfect side dish.
Source
Cooking Professionally
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