Follow our instructions for best results!
Season chicken well on both sides with salt and pepper. Heat oil in cast iron pot and brown chicken over high heat, skin side down until skin is crispy and golden brown, then turn to the other side.
Add onions and garlic to the pot scrapping off the brown bits from the pot. Sauté until softened and fragrant (about 3 minutes)
Deglaze the pot with the chicken stock. Whisk in flour until broth has thickened. Add mushrooms and transfer chicken back into the pot. Snuggle chicken into the broth.
Season once again with salt and pepper, add fresh thyme and bay leaves. Cover the pot and cook for about 10 minutes on medium heat.
Meanwhile peel and slice baby potatoes in half. Add potatoes into the pot and cook for an additional 20 minutes.
Garnish chicken with fresh thyme or herb of choice and serve.