Herb Roasted Chicken Wine Sauce (Print Version)

# Ingredients:

→ Chicken

01 - 1 tablespoon kosher salt, split in half
02 - 1 teaspoon black pepper, split in half
03 - 3 tablespoons salted butter
04 - 1 whole chicken cut into 8 portions (or options like 4 skin-on breasts or 6 thighs with bones)

→ Vegetables

05 - 1 pound baby potatoes, sliced in half
06 - 3 cloves garlic, finely chopped
07 - 2 medium celery stalks, diced
08 - 3 shallots, finely chopped
09 - 1 cup brown mushrooms, sliced in half

→ Sauce

10 - 1 tablespoon sage, minced small
11 - 1/4 cup all-purpose flour
12 - 2 teaspoons parsley, finely chopped
13 - 2 cups chicken stock
14 - 1/4 cup heavy cream
15 - 1/2 cup dry white wine

# Instructions:

01 - Set oven to 325°F. Rub salt and pepper mix on and under chicken skin.
02 - Heat butter in a medium-large Dutch oven. Sear chicken 3-5 minutes on each side, then take it out to set aside.
03 - Throw celery, mushrooms, garlic, and shallots in the pot. Cook until the mushrooms let out their liquid—may take about 7 minutes. Mix in your herbs and other seasonings.
04 - Stir flour into the mixture, then pour in wine to scrape up any browned bits. Slowly add the stock while stirring, until it thickens to a gravy-like texture.
05 - Toss in potatoes, lay chicken on top, and place in the oven for 40-45 minutes until chicken hits 165°F. Mix in cream at the end and let everything sit for 10 minutes before you enjoy.

# Notes:

01 - You can swap whole chicken for pre-cut parts.
02 - Cream should only go in toward the end to avoid splitting.
03 - Letting the dish rest makes it juicier.