Kosher salt and freshly ground black pepper, to taste
8ouncescremini mushrooms, halved
3large shallots, diced
2stalks celery, diced
1 carrot, diced
½cupdry white wine
2pound Yukon gold potatoes, peeled and quartered. (you can use baby gold potatoes, diced and add them into the pan with the carrots and celery) Make mashed potatoes for serving.
1 Tbsp herbs de Provence
Preheat oven to 325 degrees F.
Pat chicken dry with paper towels. Season chicken thighs with salt and pepper.
Melt butter in a Dutch oven or cast iron 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.
In the same pot, add mushrooms, shallots, carrots 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 Dutch oven. Stir in chicken stock, (baby potatoes if using instead of mashed potatoes), thyme, rosemary, herbs de Provence and bay leaf. Return chicken, skin side up to the skillet.
Place into oven and bake until potatoes or carrots 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.
If you made mashed potatoes, place chicken with sauce over mashed potatoes.