Herb Roasted Chicken Wine Sauce (Recipe for Printing)

Juicy chicken in herby white wine cream with mushrooms and potatoes. Comforting, savory, and perfect for gatherings.

# What You Need:

→ Poultry

01 - 1 whole chicken, cut into 8 pieces, or 4 skin-on chicken breasts, or 6 bone-in, skin-on thighs

→ Seasonings

02 - 1 tablespoon kosher salt, divided
03 - 1 teaspoon ground black pepper, divided

→ Fats

04 - 3 tablespoons salted butter

→ Vegetables and Aromatics

05 - 1 cup brown mushrooms, halved
06 - 3 shallots, diced
07 - 2 medium celery stalks, chopped
08 - 3 garlic cloves, minced

→ Herbs

09 - 1 tablespoon finely minced sage, dried or fresh
10 - 2 teaspoons finely minced parsley, dried or fresh

→ Thickener

11 - 1/4 cup all-purpose flour

→ Liquids

12 - 1/2 cup dry white wine
13 - 2 cups chicken stock
14 - 1/4 cup heavy cream

→ Potatoes

15 - 1 pound baby yellow potatoes, halved

# How to Make It:

01 - Preheat the oven to 325° F (163° C).
02 - Pat the chicken pieces dry. In a small dish, combine 2 teaspoons salt and 1/2 teaspoon black pepper. Generously season the chicken, applying the mixture over the skin and beneath it.
03 - Heat a 3 to 5 quart Dutch oven over medium-high heat and melt the butter. Place seasoned chicken in the pot, browning on both sides for 3 to 5 minutes per side. Transfer the browned chicken to a plate and set aside.
04 - Add mushrooms, shallots, celery, and garlic to the pot. Stir continuously, coating them in hot butter until mushrooms release their juices and vegetables begin to soften. Season with remaining 1 teaspoon salt, 1/2 teaspoon black pepper, sage, and parsley.
05 - Once mushrooms are tender and shallots are translucent, about 7 minutes, sprinkle flour over the vegetables and toss to coat. Pour in the white wine to deglaze the pot, scraping up browned bits.
06 - Gradually pour in chicken stock, about 1 cup at a time, stirring as you go. Bring the mixture to a boil while stirring; sauce should thicken to a thin gravy consistency, about 5 minutes.
07 - Add halved baby potatoes to the sauce and stir gently. Return chicken pieces to the pot, arranging them over the vegetables.
08 - Transfer the covered Dutch oven to the preheated oven. Roast for 40 to 45 minutes, or until the chicken reaches an internal temperature of 165° F (74° C).
09 - Stir in the heavy cream just before serving. Serve hot, with chicken, potatoes, and mushrooms generously coated in the white wine sauce.

# Extra Tips:

01 - For optimal flavor, use bone-in, skin-on chicken pieces and allow enough time for proper browning before roasting.

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