French Chicken

Elegant but easy to make in one pan! Tender chicken, potatoes, carrots and mushrooms in a creamy brothy sauce.

Course Company Dinner, Dinner

Cuisine French

Prep Time 20

Cook Time 40

Total Time 1

Servings

Calories 565kcal

Author Kathi & Rachel

Ingredients

6 bone in chicken thighs - skin on
1 tablespoon butter
1 tablespoon olive oil
8 ounces cremini mushrooms - quartered
2 large carrots - sliced
1 pound baby yukon gold potatoes - halved. Baby red potatoes will work as well.
1 large shallot - minced
3 cloves garlic - chopped
1/2 cup white wine
1 1/2 cups chicken broth - prefer low sodium
3 tablespoons all purpose flour
1 tablespoon fresh thyme - or 1 1/2 teaspoons dried
1/4 cup heavy cream
salt and pepper to tasate

Instructions

Preheat oven to 375 degrees. Liberally sprinkle chicken thighs with salt and pepper on both sides.
Heat a large heavy skillet or dutch oven to medium high. Add butter and olive oil and let it heat up for 2-3 minutes.
Sear the chicken thighs flipping once for 3-4 minutes per side until a nice crust forms. Remove to a plate.
To the hot skillet add the mushrooms, carrots, potatoes and shallots. Allow the potatoes to form a nice crust on them, turning occasionally. About 5-6 minutes. Stir in chopped garlic and thyme and cook for 1 minute.
Reduce heat to medium. Sprinkle flour over the vegetables and stir until no flour is visible. Add the white wine scraping up any bits off the bottom of the pan.
Pour in the chicken stock and stir well. Bring to a simmer. Nestle the seared chicken on top of the vegetables leaving the skin side up and exposed.
Place entire skillet in the oven and bake for 35-40 minutes until internal temperature of chicken is 165 degrees and the potatoes are tender.
Remove from oven and stir in the cream. Taste for seasoning and adjust.
Serve with a salad and crusty bread for dipping if desired.

Notes

This recipe is best with bone in chicken, however if you must use boneless chicken breasts or thighs - sear the chicken, set aside. Complete the recipe and bake for 20 minutes. Add the boneless chicken and continue to cook for another 20 minutes. This will help to avoid overcooking.

Nutrition