@halezgarciaathome: Chicken thighs & potatoes in creamy sauce INGREDIENTS * 4-5 bone-in, skin-on thighs * salt * pepper * 3 tbsp butter * 1/3 cup all-purpose flour * 1 cup mushrooms sliced * 3 shallots diced * 4 celery stalks chopped * 3-50 cloves of minced garlic * dried or fresh sage & parsley minced * 1/2-3/4 cup white wine * 3-4 cups water & 2-3 tsp better than bouillon OR 3-4 cups chicken broth * yellow potatoes quartered (however many) * Heavy cream (add to your liking or leave out completely) 1. Preheat your oven to 325° F 2. Pat the chicken dry and place on a plate. Season the chicken well (under the skin too) with salt and pepper. 3. Melt butter in a medium-large sized dutch oven over medium-high heat. Add chicken thighs to hot pan and brown on both sides. Remove and set aside. 4. Add the mushrooms, shallots, celery, and garlic back to the hot pan and stir well. After a couple minutes, season the vegetables with more salt and pepper-then add your sage and parsley. 5. When everything has softened a bit (maybe 5 minutes or so) add the flour over the vegetables and stir to evenly coat. Add in the white wine and scrape the brown bits off the bottom to deglaze the pan. 6. Slowly add in your water and bouillon (or chicken broth) and whisk together. Adding your liquids slowly will help the sauce come together. Stir frequently while the sauce sets up. Once it comes to a boil take off and has thickened, turn off heat and add potatoes (chop them smaller than I did in my video lol). Add the chicken thighs on top. In the video you see me putting the lid ON but next time I would leave it off!!! Bake for about 40 minutes, chicken is cooked through at 165° F. 7. Remove the Dutch oven and stir the heavy cream into the sauce. Cover the pot with a lid and leave it for about 10 minutes.

Halez Garcia

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Region: US

Tuesday 02 September 2025 22:36:57 GMT