Name: Creamy Garlic Chestnut Chicken with Sage Potatoes
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Comfort
Ingredients: 4 bone-in, skin-on chicken thighs; 2 medium Yukon Gold potatoes, diced; ½ cup roasted chestnuts, finely chopped; ½ cup heavy cream; 2 tbsp olive oil; 2 cloves garlic, minced; 1 tsp dried rosemary; 1 tbsp fresh sage leaves, chopped; Salt & pepper to taste; 1 cup wild rice blend; 2½ cups chicken broth

Description

Creamy Garlic Chestnut Chicken with Sage Potatoes is a heartwarming dish that brings a touch of elegance to your dining table. This recipe features succulent chicken thighs perfectly seared and topped with a luxurious creamy garlic-chestnut sauce. Accompanied by crispy sage potatoes, this meal is not only satisfying but also easy to prepare, making it ideal for both weeknight dinners and special occasions. The delightful combination of flavors and textures ensures that every bite is a comforting experience, perfect for cozy evenings.

Ingredients

Scale

4 bone-in, skin-on chicken thighs
2 medium Yukon Gold potatoes, diced
½ cup roasted chestnuts, finely chopped
½ cup heavy cream
2 tbsp olive oil
2 cloves garlic, minced
1 tsp dried rosemary
1 tbsp fresh sage leaves, chopped
Salt & pepper to taste
1 cup wild rice blend
2½ cups chicken broth

Cook Mode Prevent your screen from going dark

Instructions

Heat olive oil in a skillet over medium-high heat. Season chicken thighs with garlic, rosemary, salt, and pepper. Sear skin-side down for 4–5 minutes until golden and crispy. Flip and cook another 4–5 minutes until cooked through. Remove chicken and keep warm.
Preheat oven to 400°F (200°C). Toss potatoes with olive oil, garlic, sage, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, flipping halfway until golden and crispy.
Rinse rice under cold water. Bring chicken broth and rice to a boil; reduce heat to low. Cover and simmer for 40–45 minutes or until tender. Fluff with a fork; stir in olive oil or butter; season with salt and pepper.
Heat olive oil in a small saucepan over medium heat. Sauté garlic until fragrant (about 1 minute). Stir in chestnuts; cook for another 2–3 minutes. Pour in heavy cream; bring to simmer until slightly thickened. Season with salt and pepper to taste.
Place a portion of wild rice on each plate. Add crispy sage potatoes on the side. Top with grilled chicken thighs. Drizzle everything with the creamy garlic-chestnut sauce. Garnish with additional chopped sage if desired.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main
Method: Roasting, Searing, Simmering
Cuisine: Comfort

Nutrition

Serving Size: 1 plate (approximately 400g)
Calories: 620
Sugar: 3g
Sodium: 450mg
Fat: 38g
Saturated Fat: 10g
Unsaturated Fat: 26g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 6g
Protein: 38g
Cholesterol: 135mg