6 bone-in chicken thighs
salt and freshly ground black pepper, to taste
30g butter
250g mushrooms, halved
1 onion, diced
1 leek, sliced
3 cloves garlic, minced
25g all-purpose flour
½ cup dry white wine
2 cups chicken stock
500g potatoes, chopped to medium chunks
4 sprigs fresh thyme
1 sprig fresh rosemary
1 bay leaf
Preheat oven to 180 degrees c.
Season chicken thighs with 1 teaspoon salt and 1/2 teaspoon pepper.
Melt butter over medium heat. Working in batches, add chicken and sear both sides until golden brown, about 2-3 minutes per side; set aside.
Add mushrooms, onion and leek 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 . Stir in chicken stock, potatoes, thyme, rosemary and bay leaf. Return the chicken to the pan.
Place into oven and bake until potatoes are tender and chicken has completely cooked through, about 40-45 minutes..
If making a larger quantity in a cazuela then cooking from cooled takes about 90 mins
