Step 1

Preheat the oven to 325 degrees F.

Step 2

Season the chicken thighs with the salt and the pepper.

Step 3

Melt the butter in a Dutch oven over medium heat.

Step 4

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.

Step 5

Place the seared chicken on a plate.

Step 6

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.

Step 7

Season the mushroom mixture with the salt and the pepper.

Step 8

Stir in the garlic and cook until fragrant, about 1 minute.

Step 9

Whisk in the flour until lightly browned, about 1 minute.

Step 10

Stir in the wine, scraping up any browned bits from the bottom of the Dutch oven.

Step 11

Stir in the chicken stock, the potatoes, the thyme, the rosemary, and the bay leaf.

Step 12

Add the chicken to the Dutch oven.

Step 13

Bake until the potatoes are tender and the chicken has completely cooked through at 165 degrees F internally, about 40-45 minutes.

Step 14

Stir in the heavy cream.

Step 15

Taste for seasoning and adjust with more of the salt and the pepper as needed.

Step 16

Serve immediately.