Step 1

Season the chicken thighs with garlic powder, Italian seasoning, oregano, salt and pepper.

Step 2

Drizzle olive oil into a dutch oven over medium-high heat and sear the chicken thighs on each side for 3-5 minutes.

Step 3

Remove them from the pan.

Step 4

Add another drizzle of olive oil (if you need it) and sauté your halved potatoes for 3-5 minutes.

Step 5

Remove them from the pan.

Step 6

Deglaze the pan with white wine and scrape up the brown bits. Turn the heat off.

Step 7

Whisk in the heavy cream, butter, garlic and dijon mustard until it’s combined (the dutch oven should be warm enough to melt the butter, stir it until the butter is melted). Add the rosemary sprig.

Step 8

Return the chicken and potatoes to the pan.

Step 9

Bake, covered, at 425 degrees F for 20 minutes. Then, uncover and bake for another 10-15 minutes, or until the internal temperature of the chicken thighs reaches 165 degrees F.