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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Sage Chicken with Creamy Potatoes Recipe

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This recipe for Sage Chicken with Creamy Potatoes is from The Stark Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pounds skin-on, bone-in chicken breasts
3 slices bacon, chopped
2 TBS olive oil
3 garlic cloves, smashed
2 TBS chopped sage leaves
1 pound mixed baby potatoes, halved if large
2 cups dry white wine
1 cup heavy cream
2 TBS Dijon mustard
1/2 cup grated Parmesan cheese, plus more for serving
1 TBS fresh tympe
Directions:
Directions:
Preheat over to 400 degrees.
Season the chicken with salt and pepper.
Place bacon in large Dutch oven or cast-iron skillet and cook over medium heat until the fat renders and the bacon is crispy. Remove bacon from skillet and drain on a paper towel-lined plate. Wipe the skillet clean.
In the same pan, heat the olive oil over the high heat. When 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 thyme springs and Parmesan and serve.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 hour

 

 

 

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