Begin by measuring and preparing all ingredients before cooking begins. This helps streamline the process. Do not cut the potatoes at this stage.

Pat the chicken dry thoroughly with paper towels. Season both sides generously with salt, pepper, and Italian seasoning.

Heat the olive oil in a large Dutch oven or heavy-bottomed soup pot over medium-high heat. Once hot, place the seasoned chicken into the pot and sear for 3 to 4 minutes per side, ensuring a golden crust forms. The inside should remain uncooked. Remove the chicken from the pot and set it aside. Keep it whole for now.

Turn off the heat briefly, then pour in the white wine. Set the heat to medium and deglaze the bottom and sides of the pot using a silicone spatula, scraping up any browned bits. Let the wine reduce by half, about 4 minutes.

Add the butter and let it melt completely. Stir in the onions, carrots, and celery. Toss to coat in the butter and sauté for 5 minutes until slightly softened.

Add the minced garlic, Worcestershire sauce, hot sauce, and the full mix of dried herbs and seasonings. Stir and cook for 1 minute to bloom the spices.

Sprinkle in the flour and stir to coat the vegetables evenly. Let it cook for 2 minutes, stirring constantly, until the flour begins to turn a light golden hue.

Gradually pour in the chicken broth in small increments, stirring well between each addition to maintain a smooth consistency. Follow with the heavy cream (if using), also added slowly. Stir in the chicken bouillon for added depth.

Bring the mixture just to a boil, then immediately reduce to a gentle simmer. Return the seared chicken, including any juices collected on the plate, back to the pot. Partially cover the pot with a lid and allow it to simmer gently for 45 to 60 minutes. Avoid boiling, as this can toughen the chicken. Stir occasionally as it cooks and thickens.

Once the chicken is fully cooked and tender, remove it from the pot with kitchen tongs and let it rest on a plate. Meanwhile, cut the red potatoes into ¾-inch pieces and add them to the stew. Simmer for 20 minutes or until the potatoes are tender when pierced with a fork.

Dice or shred the chicken, discarding the bones. Return the meat to the stew and stir to combine. If desired, add a few drops of Gravy Master to enrich the stew’s color. Taste and adjust seasonings as needed.

Serve piping hot, ideally with warm cheddar bay biscuits or buttermilk biscuits on the side.