- 2 pounds skin-on, bone-in chicken breasts
- Kosher salt and freshly ground pepper
- 3 slices thick-cut bacon, chopped
- 2 tablespoons extra-virgin olive oil
- 3 garlic cloves, smashed
- 2 tablespoons chopped fresh sage leaves
- 1 pound mixed baby potatoes, halved if large
- 2 cups dry white wine, such as pinot grigio or Sauvignon Blanc
- 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
Step 1: Preheat the oven to 400 degrees F. Season the chicken with salt and pepper.
Step 2: Place the bacon in a large Dutch oven or cast-iron skillet and cook over medium heat until the fat renders and the bacon is crispy, about 5 minutes. Remove the bacon from the skillet and drain on a paper towel-lined plate. Wipe the skillet clean.
Step 3: In the same pan, heat the olive oil over high heat. When the oil shimmers, 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 more.
Step 4: Scatter the potatoes around the chicken and 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 leaves and crispy bacon.
Step 5: Transfer the pan to the oven and roast until the chicken is cooked through and the potatoes are fork-tender, 25 to 30 minutes. Remove the garlic cloves and discard.
Step 6: Garnish with the thyme sprigs and Parmesan and serve!
Enjoy this delicious one-pot supper from Half Baked Harvest: Super Simple!