Even cute potatoes should be halved

One pan dinners are fantastic, but when you prep all your ingredients ahead you do tend to make a giant mess of dishes to wash. I tried out this recipe because I found out our Aldi had these itty bitty tiny potatoes. They were perfect for this recipe. So perfect that I didn't cut them in half - I should have - and they were kinda hard and raw when we ate them, but they sure tasted delicious! This recipe has a little cream in it so it doesn't fall into the "too creamy" category and is honestly just hearty and delicious. We don't have wine so I used chicken stock instead, it was still delicious. We even had a shallot, because I bought one, thinking we only needed one - oops... so half onion half shallot - again - STILL good! Oh and I do skinless thighs... I'm not chicken skin girl... Yuck. Ok... so I made some changes here - it's still delicious and warms you to the core. We served it up with some green beans - yum!

French Chicken Casserole
6 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter
8 ounces cremini mushrooms, halved
3 large shallots, diced
2 stalks celery, diced
3 cloves garlic, minced
3 tablespoons all-purpose flour
1/2 cup dry white wine (or chicken stock)
2 cups chicken stock
4 sprigs fresh thyme
1 sprig fresh rosemary
1 bay leaf
1 pound baby gold potatoes, halved
1/4 cup heavy cream

Preheat oven to 325 degrees F.
Season chicken thighs with 1 teaspoon salt and 1/2 teaspoon pepper.
Melt butter in a large skillet over medium heat. Working in batches, add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
Add mushrooms, shallots and celery, 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 of the skillet. Stir in chicken stock, thyme, rosemary, bay leaf and potatoes. Return chicken to the skillet.
Place into oven and bake until potatoes are tender and chicken has completely cooked through, reaching an internal temperature of 175 degrees F, about 40-45 minutes.
Stir in heavy cream; season with salt and pepper, to taste.
Serve immediately.