French Chicken and Potatoes

French Chicken and Potatoes

Indulge in the exquisite flavors of French Chicken and Potatoes, served with a creamy sauce and a dash of white wine. A culinary delight!

French Chicken and Potatoes

Ingredients

• 6 boneless, skinless chicken thighs

• Salt and pepper

• 2 Tablespoons butter

• 1 Tablespoon fresh minced garlic

• 1 cup diced celery

• 1 cup diced onion

• 1 cup sliced mushrooms

• 3 small russet potatoes, washed and quartered

• 3 Tablespoons flour

• ½ cup white wine

• 2 cups chicken stock

• 1 sprig of fresh thyme

• 1 branch of fresh rosemary

• 1 bay leaf

• ½ cup heavy cream

Method

1. Melt butter in a large saucepan over medium heat. Salt and pepper both sides of the chicken, then brown it for 5 minutes on each side until it gets a lovely color.

2. Remove the chicken after it has browned and set it aside.  Add the mushrooms, onions, and celery, and sauté for about 5 minutes until onions are translucent.

3. Add the garlic and stir for about 1 minute

4. Whisk in the flour and let it cook for about 1 minute

5. Add the chicken stock and fresh herbs and stir well.

6. Add the wine and stir well, then add the potatoes and the chicken to the pan.

7. Cover and cook over medium heat for about 30 minutes, checking the potatoes every 10 minutes or so.

8. When the potatoes are fork-tender, and the chicken has reached an internal temperature of 165°F, stir in the heavy cream and let it cook for one more minute.

Serve with French bread and a glass of white wine

Makes six servings

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