This is just so good. I mean you are really going to want to just eat the cream sauce by itself and forget about the chicken. But, don’t! It is super good with the chicken. And, you would totally miss out on the combination if you ate the cream sauce by itself. Plus, cream sauce and potatoes and carrots… need I say more? You really do need to try this. And, even better, it is totally doable on a weeknight. I mean, it does have to spend about an hour in the oven, but you can easily get it into the oven in a half an hour. And, you don’t have to fix any sides, though a salad is nice. With chicken, potatoes and carrots right in one skillet, you have the makings of a meal.
I just realized that have done a lot of iron skillet posts lately. It wasn’t intentional. I do like my iron skillets though. I guess I should get some of those that have the colored enamel on the outside, so you don’t get tired of the photos.
Baked Chicken Thighs with Carrots and Potatoes in Wine Cream Sauce
- 4 chicken thighs, with bones and skin
- 1/4 cup butter
- 1/2 cup all-purpose flour
- 1 cup dry white wine
- 3 cups milk (I used 2%.)
- 4 carrots, peeled and sliced
- 4 small to medium baking potatoes, scrubbed and sliced
- 3 cloves garlic minced
- 1 teaspoon salt or more to taste
- salt and pepper to taste
- Preheat oven to 350 degrees.
- Sprinkle both sides of each thigh with salt and pepper.
- I a large oven proof skillet, melt butter.
- Place the thighs in the pan and sear on both sides over medium heat until skin is nice and brown. Remove the thighs from the skillet to a plate and set aside.
- Turn heat down to low. Stir flour into butter until smooth. Slowly add wine stirring constantly. Then add milk also slowly and stirring constantly.
- Bring to a boil, stirring constantly and boil 1 minute or until thickened.
- Stir carrots, potatoes,and garlic into the skillet, making sure all gets coated with cream sauce.
- Place thighs on top of vegetables.
- Bake about 1 hour or until chicken is cooked through and potatoes are tender.