Vegan One-Pot Chicken and Potatoes
A rustic French-inspired comfort dish that combines tender chicken thighs with baby potatoes in a rich, creamy Dijon mustard sauce. The whole grain mustard adds texture while white wine creates depth in the pan sauce. Perfect for weeknight dinners or casual entertaining, this one-pot meal delivers restaurant-quality flavors with minimal cleanup. The creamy sauce clings beautifully to both the chicken and potatoes, while fresh thyme adds an herbal brightness that balances the richness.
Ingredients
- 1 ½ lb trio baby potatoes
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 tablespoon kosher salt
- 1 tablespoon pepper
- 8 chicken thighs, boneless and skinless
- 1 cup shallots, diced
- 1 tablespoon flour
- ¾ cup white wine
- ¼ cup whole grain Dijon mustard
- 1 packet vegetable bouillon cube
- ½ cup water
- ½ cup 18% cream
- 5 sprigs fresh thyme
- 4 cups green beans, steamed
Instructions
- 1
Pierce potatoes with fork twice, arrange in single layer on plate and microwave for 7 minutes
- 2
Heat butter and olive oil in 12-inch pan over medium-high heat
- 3
Season chicken and cook in small batches until nearly cooked through, about 4 minutes per side, then remove and set aside
- 4
Add shallots to same pan and cook until translucent
- 5
Stir in flour until well incorporated
- 6
Add wine and deglaze pan bottom, cooking until wine reduces by half
- 7
Stir in mustard, vegetable bouillon and water until well combined
- 8
Add cream and thyme
- 9
Return chicken to pan and add potatoes
- 10
Stir to coat everything well and simmer for 10 more minutes
- 11
Serve with steamed green beans
Tips
Microwave potatoes first to ensure they cook evenly with the chicken and finish at the same time
Cook chicken in batches to avoid overcrowding and ensure proper browning for better flavor
Let wine reduce by half before adding other liquids to concentrate flavors and remove harsh alcohol taste
Good to Know
refrigerate up to 3 days in covered container
can prepare through step 4, refrigerate, then reheat and continue
immediately while hot with crusty bread
Common Mistakes
don't skip deglazing to avoid losing flavorful fond
avoid overcooking chicken in final simmer to prevent dryness
Substitutions
smoother sauce
FAQ
Can I use regular potatoes instead of baby potatoes?
Yes, cut larger potatoes into 2-inch chunks and increase microwave time to 8-10 minutes until slightly tender before adding to pan.
What if I don't have white wine for deglazing?
Substitute with additional chicken broth or vegetable stock, though the flavor will be less complex without the wine's acidity and depth.
How long will this keep in the refrigerator?
Store covered for up to 3 days. Reheat gently on stovetop with a splash of cream or broth if sauce seems thick.