One-Pot Chicken Au Poivre

Preheat the oven to 400°F (400°F).

Pour olive oil into the pot and swirl to coat the bottom.

Pat the chicken thighs dry, season with salt and pepper, and sear skin‑side down in a large oven‑safe pot with the butter until golden, about 5 minutes; flip and set aside.

Chop the shallot and garlic on a wooden cutting board.

Add the chopped shallot, garlic, and oyster mushrooms to the pot and sauté until softened, about 3–4 minutes.

Grind the peppercorns coarsely in a stone mortar and pestle, then add them to the pot.

Stir in half of the wine or broth, deglazing the pan and letting it reduce briefly.

Mix in the crème fraîche, chopped thyme, and a squeeze of lemon to create a creamy sauce.

Add the mini potatoes to the pot, nestle the seared chicken thighs among them, and pour in the remaining wine or broth.

Transfer the pot to the oven and bake until the chicken reaches an internal temperature of 167°F (165°F) and the potatoes are tender, roughly 25–30 minutes.

Serve hot, spooning the sauce over the chicken, potatoes, and mushrooms on a plate.