Sage Chicken with Creamy Potatoes

The best comfort meal that leaves you feeling good even after the meal!

Recipe from Tieghan Gerard's Half Baked Harvest: Super Simple

Serves Two-Three

The Ingredients

• 1 lb skin-on, bone-on chicken breasts

• salt & pepper, to taste

• 1-2 slices thick-cut bacon, chopped

• 1 tbsp extra virgin olive oil

• 2 garlic cloves, smashed

• 1 tbsp chopped fresh sage leaves

• 1/2 lb mixed baby potatoes, halved if large

• 1 cup dry white white (or chicken bone broth)

• 1/2 cup heavy cream (or lactose-free 2% milk)

• 1 tbsp dijon mustard

• 1/4 cup grated parmesan cheese

• 1/2 tbsp thyme

The Instructions

• Preheat oven to 400ºF. 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 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 olive oil over high heat. When the oil shimmers, add the chicken and sear until golden, 3-5 minutes per side. Stir in the garlic and sage. Cook until fragrant, about 1 minute more.

• Scatter the potatoes around the chicken & 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 and crispy bacon.

• Transfer the pan to the oven and roast until the chicken is cooked through and the potatoes are fork-tender, 25-30 minutes. Remove the garlic cloves and discard. Mmmmm!

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NOTE: The nutritional breakdown is a (close) estimate as numbers change based off of brands used.