Herb Chicken in Wine Sauce (Print Version)
# Ingredients:
01 -
1 whole chicken divided into 8 pieces (or 4 skin-on chicken breasts or 6 bone-in, skin-on thighs).
02 -
1 tbsp (12 g) kosher salt, divided.
03 -
1 tsp black pepper, divided.
04 -
3 tbsp (44 g) salted butter.
05 -
1 cup (236 g) brown mushrooms, halved.
06 -
3 shallots, diced.
07 -
2 medium stalks celery, chopped.
08 -
3 cloves garlic, minced.
09 -
1 tbsp (4 g) dried or fresh sage, minced.
10 -
2 tsp dried or fresh parsley, minced.
11 -
1/4 cup (32 g) all-purpose flour.
12 -
1/2 cup (120 ml) dry white wine.
13 -
2 cups (480 ml) chicken stock.
14 -
1 lb (454 g) baby yellow potatoes, halved.
15 -
1/4 cup cream.
# Instructions:
01 -
Heat oven to 325°F (163°C).
02 -
Pat chicken dry. Mix 2 teaspoons salt and 1/2 teaspoon pepper, rub all over chicken and under skin.
03 -
Melt butter in dutch oven over medium-high heat. Brown chicken 3-5 minutes each side. Remove to plate.
04 -
Add mushrooms, shallots, celery, and garlic to pot. Cook until mushrooms release juices and onions are clear, about 7 minutes.
05 -
Add remaining salt, pepper, sage, and parsley to vegetables.
06 -
Sprinkle flour over vegetables. Add wine to deglaze. Gradually add broth, stirring until sauce thickens, about 5 minutes.
07 -
Add potatoes to sauce, place chicken on top.
08 -
Put pot in oven for 40-45 minutes until chicken reaches 165°F (74°C).
09 -
Remove from heat, stir in cream. Let rest covered 10 minutes before serving.
# Notes:
01 -
Serve hot with sauce spooned over chicken and vegetables.
02 -
Great for family dinners or entertaining.
03 -
Can use different cuts of chicken with adjusted cooking times.