Take a 14" wide, regular depth dutch oven.
Put down a little olive oil and a layer of onions,
then add whole fingerling potatoes
(you could use chopped potatoes, too).
These were young and tender so we left the skins on.
Next, a layer of baby sliced portobella mushrooms.
Then chicken thighs, bone-in,
with a little more olive oil drizzled on,
and salt, pepper and garlic powder:
Finally, add more potatoes
(we used a whole 5 pound bag from Costco)
and more onions
(we used about 6 or 7 onions' worth).