Ingredients
2 pounds chicken breasts
Salt and freshly ground pepper
8 oz thick-cut bacon, cut into 3/4-inch pieces
2 tablespoons extra-virgin olive oil
3 garlic cloves, smashed
2 tablespoons chopped fresh sage leaves
1 pound creamer baby potatoes, halved if large
2 cups dry white wine, such as chardonnay
1/2 teaspoon red chili powder flakes
1 cup heavy cream
2 tablespoons Dijon mustard
1/2 cup grated Parmesan cheese, plus more for serving
1 tablespoon fresh thyme leaves, plus 2 sprigs for serving
Directions
1. Preheat the oven to 400 degrees Fahrenheit.
2. Season the chicken with salt and pepper.
3. Place the bacon in a large cast-iron skillet and cook over medium heat until the fat renders and the bacon is crispy, about 5 minutes. Remove the bacon and drain on a paper towel-lined plate. Reserve the fat in a bowl and wipe the skillet clean.
4. In the same pan, 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.
5. Mix the wine, cream, mustard, and parmesan cheese in a bowl and stir until combined.
6. Scatter the potatoes around the chicken and add the wine mixture. Season with salt and pepper. Bring to a boil and reduce the heat to low. Sprinkle in the thyme leaves.
6. Transfer the pan to the oven and roast until the chicken is cooked through to an internal temperature of 155 to 160 degrees, and the potatoes are fork-tender, 25 to 30 minutes. Remove the garlic cloves and discard.
7. Garnish with the thyme sprigs, crispy bacon, and Parmesan cheese, and serve accompanied by a baguette or bolillos.
Inspired by the recipe by Tieghan Gerard, in her book "Half Baked Harvest Super Simple".
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