The best comfort meal that leaves you feeling good even after the meal!
Recipe from Tieghan Gerard's Half Baked Harvest: Super Simple
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
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!