Sage Chicken with Creamy Potatoes

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Step 1

Preheat the oven to 400°F

Step 2

Season the chicken with salt and pepper.

Step 3

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 paper-towel lined plate. Wipe skillet clean.

Step 4

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 5

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 6

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 7

Garnish with the thyme sprigs and Parmesan and serve.