Creamy French Chicken with Potatoes
A cozy one-pan creamy French chicken with potatoes made with tender chicken thighs, vegetables, and a rich white wine Dijon cream sauce.
Ingredients
- 4 bone-in chicken thighs
- Salt and black pepper
- 2 tbsp butter divided
- 1 tbsp olive oil
- 2 cups potatoes diced small
- 3.5 oz (100g) bacon diced
- 2 celery stalks diced
- 1 small carrot diced
- 1 onion diced
- 4 garlic cloves minced
- 1 tbsp flour
- 1/2 cup dry white wine
- 2 cups chicken broth
- 2 bay leaves
- 1 tsp Dijon mustard
- 1 tsp thyme
- 3/4 cup heavy cream
- Fresh parsley for serving
Instructions
- Pat the chicken thighs dry and season with salt and black pepper.
- Heat butter and olive oil in a large skillet over medium heat. Sear the chicken until golden on both sides, then set aside.
- In the same skillet, cook the potatoes until lightly golden.
- Add the bacon, celery, carrot, and onion. Cook until softened.
- Stir in the garlic and cook briefly until fragrant.
- Sprinkle in the flour, stir well, and cook for about 1 minute.
- Pour in the white wine and scrape up any browned bits. Let it simmer for a couple of minutes.
- Add the chicken broth and stir well. Return the chicken to the skillet along with any juices. Add the bay leaves.
- Lower the heat, cover slightly, and let everything simmer gently for about 20 minutes, until the chicken is tender.
- Stir in the heavy cream, Dijon mustard and thyme. Let it simmer for a few more minutes until the sauce becomes smooth and creamy.
- Remove the bay leaves, taste, adjust seasoning if needed, and finish with fresh parsley.
Notes
Let the dish simmer gently to keep the chicken tender and the sauce smooth. If the sauce thickens too much, add a splash of broth when reheating.
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