Looking for a savory, easy, and delicious recipe on these cold winter nights? This Sage Chicken with Creamy Potatoes did not disappoint! You can check it out in one of my favorite cookbooks: Half Baked Harvest Super Simple.  I didn’t have fresh sage or thyme on hand so I used a combination of dried herbs, but I want to try it with fresh herbs next time! The sauce was so delicious and I used some white cooking wine that I had on hand which worked great, although I did cut back on the amount. The added bacon and parmesan gave it incredible flavor! Just add a simple veggie like green beans or steamed broccoli and you have a complete meal!

Sage Chicken with Creamy Potatoes | Serves: 4

2 pounds skin-on, bone-in chicken breasts

Kosher salt and freshly ground pepper

3 slices thick-cut bacon, chopped

2 tablespoons extra-virgin olive oil

3 garlic cloves, minced

2 tablespoons chopped fresh sage leaves

1 pound mixed baby potatoes, halved if large 

2 cups dry white wine, such as pinot grigio or Sauvignon Blanc

1 cup heavy cream

2 tablespoons Dijon mustard

½ cup grated Parmesan cheese, plus more for serving

1 tablespoon fresh thyme leaves, plus 2 sprigs, for serving

Directions:

1. Preheat the oven to 400 F.
2. Season the chicken with salt and pepper.
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 a paper towel-lined plate.  Wipe the skillet clean.
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.
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.
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. 
7. Garnish with the thyme sprigs and Parmesan and serve.

**You can replace some of or all of the wine with low-sodium chicken broth.