Herb Roasted Chicken Wine Sauce (Print Version)
# Ingredients:
→ Poultry
01 -
1 whole chicken divided into 8 pieces, or about 4 skin-on chicken breasts or 6 bone-in, skin-on thighs
→ Seasonings
02 -
12 g kosher salt, divided
03 -
1 tsp black pepper, divided
04 -
4 g dried or fresh sage, minced
05 -
2 tsp dried or fresh parsley, minced
→ Vegetables & Aromatics
06 -
236 g brown mushrooms, halved
07 -
3 shallots, diced
08 -
2 medium stalks celery, chopped
09 -
3 cloves garlic, minced
10 -
454 g baby yellow potatoes, halved
→ Liquids & Dairy
11 -
44 g salted butter
12 -
120 ml dry white wine
13 -
480 ml chicken stock
14 -
60 ml cream
→ Pantry Items
15 -
32 g all-purpose flour
# Instructions:
01 -
Preheat your oven to 163°C.
02 -
Pat the chicken pieces dry and set them on a plate. In a small dish, combine 8 g of the salt and 1/2 teaspoon of the pepper. Rub this all over the outside and underneath the skin of the chicken.
03 -
In a 2.8 to 4.7 L dutch oven, melt the butter over medium-high heat. Place the seasoned chicken into the skillet and brown it on both sides, cooking for about 3 to 5 minutes per side. Remove the chicken from the pot and set aside.
04 -
Add the mushrooms, shallots, celery, and garlic to the same pot. Stir the vegetables, coating them in the remaining hot butter. Allow mushrooms to soak up the liquid then release their own juices. Season with the remaining 4 g of salt, 1/2 teaspoon of pepper, sage, and parsley.
05 -
When mushrooms have softened and onions become translucent (about 7 minutes total), sprinkle flour over the vegetables and toss to coat. Pour in the white wine, deglazing the pot by scraping any browned bits from the bottom.
06 -
Gradually add chicken broth, approximately 240 ml at a time, stirring continuously. Allow the sauce to come to a boil and thicken to the consistency of a thin gravy, about 5 minutes total.
07 -
Add potatoes to the sauce and stir. Place the browned chicken pieces on top of the vegetables. Transfer the entire pot to the preheated oven.
08 -
Roast for 40-45 minutes, or until chicken reaches an internal temperature of 74°C.
09 -
Remove from heat and stir the cream into the sauce. Cover the pot with a lid or tent with foil and allow to rest for at least 10 minutes before serving.
10 -
Serve hot, with pieces of chicken, potatoes, and mushrooms generously covered in the creamy white wine sauce.
# Notes:
01 -
The mushrooms will initially absorb all liquid before releasing their own, which is key to developing deep flavor.
02 -
Allowing the dish to rest after adding cream helps the sauce to thicken and flavors to meld.