Dutch Oven Braised Chicken Thighs with Mushrooms and Pearl Onions

Ingredients

Quantities are for 4 servings.

• 8 each Chicken thighs, bone-in, skin-on
• 1 lb Mushrooms, quartered
• 1 bag (10 oz) Frozen pearl onions
• 4 each Carrots, chopped
• 4 each Celery stalks, chopped
• 4 cloves Garlic
• 1 cup Chicken broth
• 1/2 cup White wine
• 4 tbsp Butter
• 2 tbsp Flour
• 4 sprigs Fresh thyme
• 3 lb White or yellow potatoes, peeled and quartered
• 1 cup Heavy cream
• 1/4 cup Sour cream

Instructions

1. Season the chicken thighs with salt and pepper. Melt 2 tablespoons of the butter in a Dutch oven (or heavy sauce pot) over medium-high heat and lightly brown the chicken on both sides, about 3-4 minutes per side. Remove and set aside.
2. In the same pot, sauté the carrots, celery, mushrooms, and garlic (skip the pearl onions for now) until starting to soften, about 5-6 minutes.
3. Sprinkle in the flour and stir to coat the vegetables, then pour in the chicken broth and white wine, scraping up any browned bits from the bottom of the pot.
4. Return the chicken to the pot along with the fresh thyme. Bring to a simmer, cover, and cook for 45 minutes, until the chicken reaches 165°F internally and is fork-tender.
5. While the chicken simmers, start the mashed potatoes: boil the peeled, quartered potatoes in salted water until easily pierced with a fork, about 15-20 minutes.
6. Drain the potatoes and return them to the pot. Add the remaining 2 tablespoons butter, cut into cubes, and mash with a hand mixer or potato masher. Add the heavy cream and sour cream and whisk until smooth; season with salt and pepper.
7. During the last 15 minutes of the chicken's simmer time, stir the pearl onions into the pot.
8. Serve the braised chicken thighs and vegetables over the mashed potatoes.