Ingredients

• 2 tablespoons olive oil
• 6 bone-in, skin-on chicken thighs
• Salt and pepper, to taste
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 celery stalks, sliced
• 1 cup button mushrooms, quartered
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• ½ cup chicken broth
• 1 pound baby potatoes, halved
• 2 cups low-sodium chicken broth
• 1 cup heavy cream
• 1 cup frozen peas
• Fresh parsley, chopped (for garnish)
• squeeze of lemon juice

Instructions

1. Sear the Chicken
   • Heat olive oil in a large Dutch oven over medium-high heat.
   • Season chicken thighs with salt and pepper, then brown on both sides. Remove and set aside.
2. Sauté the Vegetables
   • In the same pot, add onion, garlic, celery, and mushrooms. Cook until softened.
3. Build the Flavor
   • Stir in thyme and rosemary.
   • Pour in the white chicken broth and let it simmer until reduced.
4. Simmer the Casserole
   • Add baby potatoes and chicken broth, then bring to a gentle simmer.
   • Return the chicken  with a squeeze of lemon juice to the pot, cover, and cook for about 30 minutes, until the chicken is nearly done.
5. Finish the Dish
   • Pour in the heavy cream and add frozen peas.
   • Continue cooking until the chicken is fully cooked and the sauce is creamy.
   • Adjust seasoning with salt and pepper as needed.
6. Serve
   • Garnish with fresh parsley and serve warm.

Tips for Success

• Season Well – Generous seasoning enhances every layer of flavor.
• Thicker Sauce Option – For a thicker sauce, mix 1 tablespoon of cornstarch with water and stir it in before serving.

Nutrition