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Pour in the broth and cook over low heat. Add the bay leaf, cream and seasoning. Slide the chicken pieces and spread over the potatoes, turning a couple of times so the potatoes are dipped in the sauce. Put the lid on and place it in the oven. After 40 minutes, remove it and add the mushrooms. Put the lid back on and cook in the oven for an additional 10 minutes until the chicken is cooked through and tender, but not completely off the bone.

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