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Sage Chicken with Creamy Potatoes

Source of Recipe

From "Half Baked Harvest Super Simple" by Tieghan Gerard


Recipe Introduction

"As soon as I made this recipe I knew I had to share it with you. Let me put it into perspective: the recipe starts off by crisping up bacon and ends with potatoes, a splash of wine, and cheese. Who would not love that? It's the easiest and maybe best-ever one-pan dinner. Anyone who enjoys roasted chicken and potatoes will absolutely love this dish. And did I mention it's ready in just about an hour? My idea of dinnertime perfection."

List of Ingredients

◦ 2 pounds skin-on, bone-in chicken breasts
◦ Kosher salt and freshly ground pepper
◦ 3 slices thick-cut bacon, chopped
◦ 2 tablespoons extra-virgin olive oil
◦ 3 cloves garlic, smashed
◦ 2 tablespoons chopped fresh sage leaves
◦ 1 pound mixed baby potatoes, halved if large
◦ 2 cups dry white wine, such as pinot grigio or Sauvignon Blanc
◦ 1 cup heavy cream
◦ 2 tablespoons Dijon mustard
◦ � cup grated Parmesan cheese, plus more for serving
◦ 1 tablespoon fresh thyme leaves, plus 2 sprigs, for serving


Recipe

Preheat the oven to 400� F.
Season the chicken with salt and pepper.

Place the bacon in a large Dutch oven or cast-iron skillet and cook over medium heat until the fat renders and the bacon is crispy, about 5 minutes. Remove the bacon from the skillet and drain on a paper towel-lined plate. Wipe the skillet clean.

In the same pan, heat the olive oil over high heat. When the oil shimmers, add the chicken and sear until golden, 3 to 5 minutes per side. Stir in the garlic and sage and cook until fragrant, about 1 minute more.

Scatter the potatoes around the chicken and add the wine, cream, mustard, and Parmesan. Season with salt and pepper. Bring to a boil and reduce the heat to low. Sprinkle in the thyme leaves and crispy bacon.

Transfer the pan to the oven and roast until the chicken is cooked through and the potatoes are fork-tender, 25 to 30 minutes. Remove the garlic cloves and discard. Garnish with the thyme sprigs and Parmesan and serve.

Serves 4






❧ The cream sauce leans more toward a wine flavor than a cream flavor, which I find particularly nice. If you'd like to use less wine, or no wine at all, low-sodium chicken broth can take its place.