The countdown to Christmas is nearly complete! Tonight, we’re serving up a rich and comforting dish: Chicken with Mushrooms and Béarnaise Sauce. This decadent meal combines golden, crispy chicken thighs with earthy mushrooms and velvety Béarnaise sauce—a perfect pairing for tonight's Advent Day 22 wine.
Yields: 4 Servings
Ingredients
For the Chicken and Potatoes:
- 4 chicken thighs with skin
- Salt (for seasoning)
- 2.5 lbs small potatoes
- 3 tbsp olive oil
- Salt and pepper (to taste)
- 1/3 stick (about 2.5 tbsp) butter
- 1 lb mushrooms, sliced
- 1 large yellow onion (or 2 smaller ones), finely diced
- 2 packets Knorr Béarnaise sauce mix
- 1 cup heavy cream
- 1 cup milk
Instructions
- Prepare the Chicken and Potatoes: Preheat the oven to 350°F (180°C) convection. Season the chicken thighs generously with salt and arrange them skin-side up on a baking sheet. Cut the small potatoes in half (or quarters, if larger). Toss them with olive oil, salt, and pepper, and spread them out around the chicken thighs. Bake for 45 minutes, or until the chicken is golden and the potatoes are tender, turning the potatoes halfway through cooking.
- Cook the Mushrooms and Onions: While the chicken and potatoes bake, heat the butter in a large skillet over medium heat. Add the mushrooms and cook for 5-7 minutes until golden and tender. Stir in the diced onion and sauté until soft and translucent, about 5 minutes.
- Prepare the Béarnaise Sauce: In a saucepan, whisk together the Knorr Béarnaise sauce mix, heavy cream, and milk. Cook over medium heat, stirring constantly, until the sauce thickens and comes to a gentle simmer. Add the cooked mushrooms and onions to the sauce, stirring to combine.
- Serve: Plate the roasted chicken thighs alongside the crispy potatoes. Generously spoon the mushroom Béarnaise sauce over the chicken and serve immediately.
🍷 Pro Tip: Pair this hearty dish with the Day 22 Wine in your Advent Calendar—its earthiness will complement the creamy mushroom sauce beautifully. Cheers to savoring the season!