Herb Roasted Chicken White Wine (Print Version)

# Ingredients:

→ Meat

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

→ Seasonings

02 - 1 tablespoon (12g) kosher salt, divided

03 - 1 teaspoon black pepper, divided

04 - 1 tablespoon (4g) dried or fresh sage, minced

05 - 2 teaspoons dried or fresh parsley, minced

→ Vegetables & Aromatics

06 - 1 cup (236g) brown mushrooms, halved

07 - 3 shallots, diced

08 - 2 medium stalks celery, chopped

09 - 3 cloves garlic, minced

10 - 1 lb (454g) baby yellow potatoes, halved

→ Sauce Ingredients

11 - 3 tablespoons (44g) salted butter

12 - 1/4 cup (32g) all-purpose flour

13 - 1/2 cup (120ml) dry white wine

14 - 2 cups (480ml) chicken stock

15 - 1/4 cup cream

# Instructions:

01 - Preheat oven to 325°F (163°C). Pat chicken dry and season with 2 teaspoons salt and 1/2 teaspoon pepper, including under skin.

02 - Melt butter in Dutch oven over medium-high heat. Brown chicken 3-5 minutes per side. Remove to plate.

03 - Add mushrooms, shallots, celery, and garlic to pot. Cook until mushrooms release juices. Season with remaining salt, pepper, sage, and parsley.

04 - Sprinkle flour over vegetables. Add wine to deglaze. Gradually add chicken broth, stirring until sauce thickens to thin gravy consistency.

05 - Add potatoes to sauce, top with chicken. Roast 40-45 minutes until chicken reaches 165°F (74°C).

06 - Remove from heat, stir in cream. Rest covered 10 minutes before serving.

# Notes:

01 - Can use whole chicken pieces or specific cuts

02 - Sauce should be consistency of thin gravy

03 - Important to let rest before serving

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