Directions

1. Preheat oven to 325 degrees F.
2. Season chicken thighs with 1 teaspoon salt and 1/2 teaspoon pepper.
3. 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.
4. 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.
5. Stir in garlic until fragrant, about 1 minute.
6. Whisk in flour until lightly browned, about 1 minute.
7. 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.
8. 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.
9. Stir in heavy cream; season with salt and pepper, to taste.
10. Serve immediately.