Chefmnn

1 Pat dry the chicken and season generously with salt, black pepper, paprika, and chipotle chili powder.
2 Preheat a pan to medium heat. Add oil to the pan and then the chicken skin side down. Cook for 5 minutes on skin side, then flip and cook for another 3 minutes on the other side and set aside when done.
3 Roughly chop onion and carrots and add to the pan. Cook for 2-3 minutes, stirring occasionally. Add in the white wine to deglaze the pan and reduce for 1 minute.
4 Then, add in the chicken broth and stir the ingredients and cook for another minute. Add in the rosemary and bay leaf, followed by the chicken.
5 Add a lid and lower the heat to low or sim to braise for the next hour.
6 While that is cooking lets prepare the potatoes. Clean and peel the potatoes, then roughly chop them into large cubes. Add the potatoes to cold water in a pot and place them on the stove.
7 Boil the potatoes for 12 minutes or until fork tender. While that is cooking, preheat the oven to 400 degrees Fahrenheit.
8 Clean and peel the carrots. Place them on a baking sheet and add oil and salt. Place the carrots in the oven and cook for 20 minutes, flipping them halfway through.
9 Drain the potatoes when done very carefully. Add them back to the pot with the lid on to steam. While that is steaming, add heavy cream to a small pot and place it on the stove on medium to low heat to warm up. Add a pinch of salt.
10 Put the potatoes through a ricer and add the heavy cream, little by little. Start mashing them with a spatula and add in 4 TBSP of cold butter and mix well until consistency you desire. Add salt to taste.
11 By now the chicken should be fall off the bone. Strain the braising liquid into a sauce pan to take out all the solid ingredients.
12 Place the sauce pan with the braising liquids on medium heat to reduce. Cook until it has thickened to your desired thickness. Enjoy.