A rich, one-pot recipe that’s perfect for Sunday dinners. Serve with green beans for a full meal deal.
- 12-inch bottom skillet
- 1.5 lbs Little Potatoes
- 2 Tbsp olive oil
- 2 Tbsp butter
- 1 Tbsp kosher salt
- 1 Tbsp pepper
- 8 boneless, skinless chicken thighs
- 1 cup shallots, diced
- 1 Tbsp flour
- 3/4 cup white wine
- 1/4 cup grainy Dijon mustard
- 1 packet or cube vegetable stock bouillon
- 1/2 cup water
- 1/2 cup 18% cream
- 5 sprigs thyme
- 4 cups green beans, steamed
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.
Season chicken and cook in small batches until chicken is mostly cooked through, approximately four minutes per side. Remove from pan and set aside.
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.