Roast Chicken with Creamy White Wine & Garlic Sauce (plus sauté potatoes!

• Gluten free

• Meat

  • 2 Chicken breasts, skin-on

• Produce

  • 2 Floury potatoes, large
  • 3 cloves Garlic
  • 1 Green beans, Cooked
  • 8 Mushrooms
  • 1 Onion, small
  • 1/4 tsp Thyme, dried
  • 1 Thyme, fresh

• Baking & Spices

  • 1/4 tsp Pepper
  • 1/4 tsp Salt

• Oils & Vinegars

  • 2 tsp Olive oil
  • 4 tbsp Vegetable oil

• Dairy

  • 180 ml Double/heavy cream

• Beer, Wine & Liquor

  • 1 Small glass White wine

Found on kitchensanctuary.com

Description

Ingredients

• 2 large floury potatoes (such as Maris Piper), peeled and cut into cubes
• 2 skin-on chicken breasts
• 2 tsp olive oil
• ¼ tsp salt
• ¼ tsp pepper
• 4 tbsp vegetable oil
• 8 mushrooms, sliced
• 1 small onion, peeled and chopped finely
• 3 cloves garlic, peeled and minced
• ¼ tsp dried thyme (or 2 sprigs fresh thyme)
• Small glass white wine (about 120ml/half a cup)
• 180ml (¾ cup) double/heavy cream
• To Serve:
• Cooked Green Beans
• Fresh Thyme

Directions

• Preheat the oven to 190c/375f.
• Place the potatoes in a pan and cover with cold water, bring to the boil, then simmer for 5 minutes. Drain, given them a little shake (to fluff the edges of the potatoes - resulting in a crispier coating) and put to one side.
• Place the chicken breasts on a baking tray , skin-side-up. Spoon ½ tsp olive oil onto the skin of each breast and sprinkle on a pinch of salt and pepper. Place in the oven and cook on the middle shelf for 25-30 minutes until the chicken is no longer pink on the inside. Pour the vegetable oil into a second baking tray, and place in the top of the oven (at the same time as the chicken) to heat up.
• After 5 minutes, take the tray with the oil out of the oven and spoon the potatoes into the tray. Carefully toss in the hot oil and place in the oven with the chicken.
• Pour the remaining 1 tsp of olive oil into a medium sized frying pan. Heat on a medium heat, then add the mushrooms. Fry for 3-4 minutes until the onions are browned. Spoon out the mushrooms into a bowl, then add the onions to the pan. Cook for 5-6 minutes until the onions soften. Add in the garlic and thyme and cook for a further minute, then add in the wine. Turn up the heat and bring to the boil, then simmer until almost all of the liquid has evaporated (will take about 5 minutes).
• Add in the cream, and the cooked mushroom and heat through, then stir in a good pinch of salt and pepper. Once hot, leave on a very low heat, stirring occasionally, until the chicken is ready – (you can top up with a little more cream if necessary).
• Take the chicken out of the oven and leave to rest for 5 minutes in the tray. Knock the heat up to 220c/475f. Toss the potatoes again and leave them to crisp up in the oven for a final 5 minutes. (This is also a good time to cook the green beans – I like to steam mine for 5 minutes).
• Place the chicken on two plates and pour over the creamy sauce. Take the potatoes out of the oven and spoon onto the plates using a slotted spoon.
• Serve with the green beans and sprinkle with a little fresh thyme.