Herb Roasted Creamy Chicken and Potatoes in Dijon Mustard Wine Sauce is an easy and delicious french-style creamy chicken and potato bake. Chicken is browned on the stove top and then baked together with potatoes, rosemary and thyme in the decadent Dijon mustard and wine cream sauce.
This recipe uses skin-on bone-in chicken thighs. Once out of the oven the chicken skin is crispy and the chicken itself is perfectly soft.
Crispy chicken skin. My favorite part of chicken thighs is the skin. Its so crispy and tasty—how could anyone resist it.
1) Before I start cooking I always pat the chicken thighs dry on all sides with paper towels before cooking.The dryer the chicken skin, the better it will crisp when cooked.
2) Next, start with high heat to get a nice crusty texture and brown chicken thighs skin side down first. When searing in a skillet, give the chicken skin time to sear properly and form a crust.
Resist the urge to flip it too soon, the skin might stick to the skillet and tear. It can take up to 5 minutes, but I usually start checking by gently lifting the chicken after 4 minutes.
3) Finally, chicken thighs are transferred to the oven and cooked at a temperature of 400 F. Once in the oven, no turning or flipping or poking your chicken.
Potatoes peeled and cubed before they are added to the skillet with chicken in Dijon Mustard and Wine sauce and then everything is cooked altogether in the oven. One skillet meal
Fresh thyme and rosemary add lots of flavor to this Herb Roasted Creamy Chicken and Potatoes in Dijon Mustard Wine Sauce bake.
This chicken and potatoes dish is truly such a comfort food!
And if you love chicken dishes as much as we do, you will have to check out these recipes:
Herb Roasted Creamy Chicken and Potatoes is an easy and delicious french-style creamy chicken and potato bake in the decadent Dijon mustard and wine cream sauce.
- 1 tablespoon olive oil
- 4 chicken thighs with skin and bones
- Salt and pepper
- 1 tablespoon unsalted butter
- 3 cloves garlic chopped
- 2 tablespoons plain flour
- 1 cup white wine
- 1 cup chicken stock
- 1/2 cup heavy cream
- 3 tablespoons Dijon Mustard
- 1/2 teaspoon salt
- 4-5 medium red potatoes (cut in 1 inch chunks)
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme plus extra to serve
Sautéing the chicken: Heat the oil in a large skillet over medium high heat. Season chicken with salt, pepper and Italian seasoning on both sides. Cook the chicken on medium high skin side down first until golden brown, then flip over and cook on the other side, 4 to 5 minutes per side; transfer chicken to a plate. Chicken will not be cooked through at this point.
Add 1 tablespoon butter to the now empty skillet that has fats from chicken and olive oil. Add chopped garlic and cook for 2 minutes until fragrant. Add flour. Stir to create a paste. Cook for 1 minute. Add wine and cook until it reduces a bit. Add chicken broth. Whisk in heavy cream and Dijon mustard until well incorporated. Add salt and fresh thyme leaves. Cook, whisking constantly, for 2 to 3 minutes or until mixture thickens and becomes smooth. Remove from heat.
Preheat oven to 400 F.
Add removed chicken back to the skillet with sauce. Surround it with potatoes. I didn't spoon the sauce over the chicken in order to ensure proper browning during baking process. Add more fresh thyme sprigs and fresh rosemary on top of chicken and potatoes. Cover with foil or lid.
Put the skillet with chicken into the oven covered and bake at 400 F for 50 minutes. Increase temperature to 425 F, uncover and continue cooking for 10 more minutes until chicken is dark brown. Check to make sure chicken is cooked all the way through. Stand 5 minutes. If desired, remove rosemary and thyme sprigs before serving. Serve sprinkled with extra thyme.