Herb Chicken White Wine (Print Version)
# Ingredients:
→ Meat
01 -
1 whole chicken cut into 8 parts (or choose 4 skin-on breasts or 6 bone-in, skin-on thighs)
→ Seasonings
02 -
2 teaspoons black pepper, split
03 -
2 teaspoons dried or fresh parsley, finely chopped
04 -
3 teaspoons (12g) kosher salt, split
05 -
1 tablespoon fresh or dried sage, finely chopped
→ Vegetables & Aromatics
06 -
1 lb (454g) baby potatoes, cut in half
07 -
2 celery stalks, diced
08 -
3 garlic cloves, finely chopped
09 -
1 cup (236g) brown mushrooms, split in half
10 -
3 shallots, finely chopped
→ Sauce Ingredients
11 -
1/2 cup (120ml) white wine, dry
12 -
2 cups (480ml) chicken broth
13 -
3 tablespoons (44g) salted butter
14 -
1/4 cup all-purpose flour (32g)
15 -
1/4 cup cream
# Instructions:
01 -
Heat oven to 325°F (163°C). Dry chicken with paper towels and season it with 2 teaspoons of salt and half a teaspoon of pepper. Make sure to get beneath the skin too.
02 -
Heat butter in a Dutch oven on medium-high heat. Sear chicken pieces on each side for about 3-5 minutes until golden brown. Set aside on a plate.
03 -
Add garlic, celery, mushrooms, and shallots to the pot. Let them cook until the mushrooms release liquid. Mix in the sage, parsley, and remaining salt and pepper.
04 -
Stir in the flour to coat the vegetables. Pour in the wine to loosen any browned bits. Gradually mix in chicken broth while stirring, ensuring a light gravy texture forms.
05 -
Mix potatoes into the sauce, place chicken on top, and bake uncovered for 40-45 minutes. Ensure chicken reaches 165°F (74°C) when done.
06 -
Take the pot off the heat, stir the cream into the sauce, and cover it to rest for 10 minutes before digging in.
# Notes:
01 -
Either whole chicken pieces or specific parts can be used
02 -
The sauce should have a slightly thin gravy texture
03 -
Let the dish sit before serving for the best flavor