°6 chicken legs in flesh and bone
°Kosher salt and freshly ground black pepper, to taste
°2 tablespoons unsalted butter
°8 ounces cremini mushrooms, halved
°3 large green onions, diced
°2 stalks celery, diced
°3 cloves garlic, chopped
°3 tablespoons all-purpose flour
°1/2 cup dry white wine
°2 cups chicken broth
°4 sprigs fresh thyme
°1 sprig fresh rosemary
°1 bay leaf
°1 pound Baby Gold potatoes, halved
°1/4 cup thick cream

* Methods :

Preheat the oven to 325 degrees F.
Season chicken legs with 1 tsp salt and 1/2 tsp pepper.
Melt the butter in a large skillet over medium heat. Working in batches, add chicken, skin side down, and sear both sides until browned, about 2-3 minutes per side; set aside.
Add mushrooms, shallots and celery and cook, stirring occasionally, until mushrooms are tender and golden brown, 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 the wine, scraping the bottom of the pan. Stir in the chicken broth, thyme, rosemary, bay leaf and potatoes. Return the chicken to the pan.
Put in the oven and cook until the potatoes are tender and the chicken is completely cooked, reaching an internal temperature of 175 degrees F, about 40-45 minutes.
Stir in cream; season with salt and pepper to taste.
Serve immediately.

Enjoy !