Herb Roasted Chicken Wine (Print Version)
# Ingredients:
→ Meat
01 -
1 whole chicken cut into 8 parts (or 4 chicken breasts with skin, or 6 bone-in thighs with skin)
→ Seasonings
02 -
1 teaspoon ground black pepper, divided
03 -
2 teaspoons fresh or dried minced parsley
04 -
1 tablespoon coarse kosher salt, split
05 -
1 tablespoon minced sage (fresh or dried)
→ Vegetables & Aromatics
06 -
2 celery sticks, diced
07 -
3 garlic cloves, chopped finely
08 -
1 cup (236g) halved brown mushrooms
09 -
3 finely chopped shallots
10 -
1 pound (454g) baby potatoes, split in half
→ Sauce Ingredients
11 -
1/4 cup (32g) flour for all purposes
12 -
3 tablespoons (44g) butter with salt
13 -
1/4 cup heavy cream
14 -
1/2 cup (120ml) dry white wine
15 -
2 cups (480ml) broth from chicken
# Instructions:
01 -
Set your oven to 325°F (163°C). Dry the chicken well and season all over (even under the skin) with 2 teaspoons of salt and half a teaspoon of pepper.
02 -
Heat butter in a Dutch oven on medium-high. Place chicken pieces and cook for 3-5 minutes on each side until golden. Take them out and set aside.
03 -
Toss mushrooms, celery, shallots, and garlic into the pot. Cook until the mushrooms give off their juices. Sprinkle with the leftover salt, pepper, parsley, and sage.
04 -
Add flour over the softened veggies. Pour in the wine and stir to loosen bits at the bottom. Slowly mix in the chicken stock until it thickens into a light gravy.
05 -
Place halved potatoes into the sauce and arrange chicken on top. Bake for 40 to 45 minutes or until chicken hits 165°F (74°C).
06 -
Take off heat and mix in the cream. Cover and let it sit for 10 minutes before serving.
# Notes:
01 -
You can use a whole chicken or your favorite parts
02 -
A thin gravy texture is perfect for the sauce
03 -
Don’t skip resting—it makes a difference!