Dutch Oven Chicken and Potatoes in Dijon Cream Sauce Dutch Oven Chicken and Potatoes in Dijon Cream Sauce

Dutch Oven Chicken and Potatoes in Dijon Cream Sauce

Terrific Trio

A rich, one-pot recipe that’s perfect for Sunday dinners. Serve with green beans for a full meal deal.

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Dutch Oven Chicken and Potatoes in Dijon Cream Sauce

By The Little Potato Company

Dutch Oven Chicken and Potatoes in Dijon Cream Sauce

Ingredients

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Product Used

(you're also free to use any kind of potatoes!)

Terrific Trio

Terrific Trio

Where To Buy

Preparation

Pierce potatoes with a fork twice, then place on a plate in a single layer and microwave for seven minutes.

Over medium high heat, in a 12-inch bottom skillet, melt butter and olive oil.

step_2

Season chicken and cook in small batches until chicken is mostly cooked through, approximately four minutes per side. Remove from pan and set aside.

step_3

Working with the same skillet, add shallots and cook until translucent. Add one tablespoon of flour, stirring to incorporate. Add wine and deglaze the bottom of the pan. Continue cooking until the wine has reduced by half. Add the mustard, vegetable stock bouillon packet, and water. Stir until well combined. Add the cream and thyme. Return chicken to the pan and add the potatoes.

Stir to ensure everything is well coated, then simmer on low for 10 minutes.

Serve with steamed green beans.

Step 1 out of 6

Pierce potatoes with a fork twice, then place on a plate in a single layer and microwave for seven minutes.

Step 2 out of 6

Over medium high heat, in a 12-inch bottom skillet, melt butter and olive oil.
step_2

Step 3 out of 6

Season chicken and cook in small batches until chicken is mostly cooked through, approximately four minutes per side. Remove from pan and set aside.
step_3

Step 4 out of 6

Working with the same skillet, add shallots and cook until translucent. Add one tablespoon of flour, stirring to incorporate. Add wine and deglaze the bottom of the pan. Continue cooking until the wine has reduced by half. Add the mustard, vegetable stock bouillon packet, and water. Stir until well combined. Add the cream and thyme. Return chicken to the pan and add the potatoes.

Step 5 out of 6

Stir to ensure everything is well coated, then simmer on low for 10 minutes.

Step 6 out of 6

Serve with steamed green beans.

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