Creamy Rosemary Chicken and Potatoes
This Rosemary Chicken has crispy-skinned, juicy chicken thighs smothered in a rich rosemary cream sauce and served with tender potatoes.
Servings 5 people
Ingredients
- 5 bone-in, skin-on chicken thighs
- 1 small clamshell of rosemary (.6oz) or 6-7 large sprigs of rosemary
- 1 1/4 cup chicken broth
- 3/4 cup heavy cream
- 1 1/2 tbsp all purpose flour
- 4 shallots cut in quarters
- 5 cloves of garlic minced
- 1 1/2 lb baby potatoes smaller than 1"
- olive oil
- black pepper
Instructions
- Preheat the oven to 400℉.
- Prep the chicken by trimming any excess skin (large flaps that extend) and extra fat from the sides and bottom of the thighs. Place the thighs on a sheet tray or plate and pat them dry with a paper towel. Season both sides generously with kosher salt and a few cracks of freshly ground black pepper.
- Heat a large, deep skillet over medium heat. Once hot, add 1 tablespoon of olive oil. When the oil is hot (but not smoking), place the chicken thighs in the pan, skin side down. Sear undisturbed for 6–7 minutes, until the skin is golden brown. Flip and sear for another 5-6 minutes. Remove from the pan and place on the side.
- Lower the heat to low. If more than 1 tbsp of oil is sitting in the pan, spoon it out or dab it away with a paper towel (heat off for that one!). Over low heat add the garlic and cook for 1-2 minutes, add the flour and mix to create a roux. Cook for 1 minute mixing to prevent burning.
- Pour in the chicken broth and whisk vigorously to combine. Bring to a simmer until the broth slightly thickens. Stir in the heavy cream and return to a gentle simmer. Salt to taste.
- Turn off the heat. Add the shallot chunks, rosemary, baby potatoes, and chicken, skin side up, to the pan. Do not dump in the chicken juices that pooled on the plate. Roast for 25–30 minutes, until the chicken is cooked through and the potatoes are tender. Check midway and mix the potatoes in the sauce if the top ones are browning too fast.