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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