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–+ servings
A close-up shot of a Family Favorite Chicken dish in a pot, featuring golden-brown chicken thighs, baby potatoes, and mushrooms in a creamy sauce.

Family Favorite Chicken

This recipe is designed for busy families who want a simple, delicious, and crowd-pleasing chicken dinner that can be made quickly after work, yet feels special enough for a cozy weekend meal. It offers comforting, familiar flavors that everyone at the table will enjoy.
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Prep Time 15 minutes
Cook Time 55 minutes
Bake Time 45 minutes
Total Time 1 hour 55 minutes
Servings: 4 people
Course: Dinner
Ingredients Equipment Method Notes

Ingredients
  

  • 6 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper
  • 1 teaspoon salt for seasoning chicken
  • 1/2 teaspoon pepper for seasoning chicken
  • 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
Kosher salt and freshly ground black pepper
  • salt to taste, for finishing
  • pepper to taste, for finishing

Equipment

  • Dutch Oven

Method
 

  1. Preheat your oven to 325 degrees F.
  2. Season the chicken thighs with 1 teaspoon of salt and 1/2 teaspoon of pepper.
  3. Melt the butter in a Dutch oven over medium heat. Add the chicken, skin-side down, working in batches. Sear both sides until golden brown, about 2-3 minutes per side. Remove the chicken and set it aside.
  4. Add the mushrooms, shallots, and celery to the Dutch oven. Cook, stirring occasionally, until the mushrooms are tender and browned, about 5-7 minutes. Season with salt and pepper to your taste.
  5. Stir in the garlic until fragrant, about 1 minute.
  6. Whisk in the flour until lightly browned, about 1 minute.
  7. Stir in the white wine, scraping any browned bits from the bottom of the Dutch oven. Add the chicken stock, potatoes, thyme, rosemary, and bay leaf. Return the chicken to the Dutch oven.
  8. Place the Dutch oven into the preheated oven. Bake until the potatoes are tender and the chicken is fully cooked, reaching an internal temperature of 175 degrees F, about 40-45 minutes.
  9. Stir in the heavy cream. Season with salt and pepper to your taste.
  10. Serve immediately.

Notes

This recipe is a comforting and familiar dish that brings families together. It's designed to be made with ease, offering a delicious solution for weeknight dinners or a special weekend meal.

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