Prep First: Measure out all ingredients for smooth cooking. Wait to cut potatoes until needed to avoid browning.
Sear the Chicken: Pat chicken dry and season with salt, pepper, and Italian seasoning. Heat olive oil in a large Dutch oven and sear chicken for 3–4 minutes per side. Remove and set aside.
Deglaze the Pot: Turn off heat and pour in the wine. Return heat to medium and scrape up the browned bits (fond) from the bottom. Let reduce by half (about 4 minutes).
Cook the Veggies: Add butter. Once melted, stir in onions, carrots, and celery. Sauté for 5 minutes until softened.
Season & Sauté: Add garlic, Worcestershire, hot sauce, and all the dried seasonings. Stir and cook for 1 minute.
Build the Base: Sprinkle in the flour and stir to coat the vegetables. Cook for 2 minutes, then gradually pour in chicken broth while stirring. Add cream (if using) and bouillon.
Simmer with Chicken: Bring to a gentle simmer. Return the seared chicken to the pot, cover partially, and simmer on low for 45–60 minutes.
Add Potatoes: Remove chicken and let it rest. Cut the potatoes into ¾-inch chunks and add to the pot. Simmer uncovered for 20 minutes or until tender.
Shred and Finish: Shred or dice the chicken, discard bones, and return meat to the pot. Add Gravy Master for color if desired. Taste and adjust seasoning.
Serve: Enjoy warm with biscuits, crusty bread, or over rice.