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.