3 russet potatoes, add minced garlic.
Gravy: Remove chicken and potatoes. medium heat, bring juice's to boil/sizzle,
add a diced shallot and 1 TBSP of butter. cook till shallots are soft and beginning to brown, 2-4 minutes.
Add 1-2 tbsp of flour, stirring well until dissolved, then let cook 1-2 minutes.
stir in 1 Cup of chicken stock, 1/4 cup of sherry ( or stock), and a TBSP of sherry vinegar or lemon juice. Add thyme sprigs and fresh pepper, stir well until gravy thickens and is smooth.
Reduce heat to low, Simmer for a few Minutes. add salt and pepper to taste. Add a squeeze of fresh lemon juice from a wedge if something feels missing.
