Chicken and Potatoes in Creamy White Wine Sauce
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Dish, Chicken
Serves: Serves 4
Ingredients
  • 3 Tbsp butter
  • 1½ pounds extra-small red potatoes, halved
  • Salt and pepper
  • 4 bone-in chicken thighs
  • 1 onion, thinly sliced
  • 4 carrots, peeled and sliced ½-inch thick
  • 1 cup dry white wine
  • ½ cup creme fraiche or heavy cream
  • 1 Tbsp lemon juice
  • ¼ cup chopped fresh parsley
Instructions
  1. Cut 1 Tbsp butter into 4 pieces and toss with potatoes in a microwave-safe bowl. Season with salt and pepper, cover, and microwave until potatoes are tender, 8 to 10 minutes, tossing potatoes halfway through cooking.
  2. Meanwhile, season chicken with salt and pepper. Melt 1 Tbsp butter in large skillet over medium-high heat. Add chicken and cook until lightly browned on one side, about 4 minutes. Transfer to plate and tent with foil.
  3. Melt remaining Tbsp of butter, add onion and carrots, and cook until softened and starting to brown, about 4 minutes. Stir in wine, scraping up browned bits, then add chicken and any accumulated juices.
  4. Reduce heat to medium, cover, and cook until chicken is tender and registers 175 degrees, about 20 minutes. Transfer chicken to plate and tent loosely with foil. Reduce liquid until slightly thickened, about 4 minutes.
  5. Off heat, whisk in creme fraiche, lemon juice, and parsley. Season sauce with salt and pepper to taste. Arrange chicken and potatoes on plates, pour over sauce, and serve.
Notes
Something to note about the recipe: it calls for extra small red potatoes, but I just got regular red potatoes and quartered them.
Recipe by Simple, Sweet & Savory at https://www.simplesweetsavory.com/chicken-potatoes-creamy-white-wine-sauce/