Herb Chicken White Wine (Print Version)
# Ingredients:
→ Meat
01 -
1 whole chicken (cut into 8 pieces), or use 4 skin-on chicken breasts, or 6 bone-in, skin-on thighs
→ Seasonings
02 -
1 teaspoon black pepper, split between uses
03 -
2 teaspoons fresh or dried parsley, finely chopped
04 -
1 tablespoon kosher salt (12g), used in portions
05 -
1 tablespoon minced sage, fresh or dried
→ Vegetables & Aromatics
06 -
1 lb (454g) baby yellow potatoes, halved
07 -
3 cloves garlic, finely chopped
08 -
2 celery stalks, medium-sized, diced
09 -
3 shallots, finely cut
10 -
1 cup (236g) halved brown mushrooms
→ Sauce Ingredients
11 -
1/2 cup (120ml) white wine, dry
12 -
2 tablespoons (44g) salted butter
13 -
1/4 cup (32g) regular flour
14 -
2 cups (480ml) chicken stock or broth
15 -
1/4 cup cream
# Instructions:
01 -
Set your oven to 325°F (163°C). Dry out the chicken using paper towels, then season it with 1/2 teaspoon of pepper and 2 teaspoons of the salt, making sure to include some seasoning under the skin.
02 -
In a Dutch oven, melt butter over medium-high heat. Cook the chicken for about 3-5 minutes per side until golden brown, then transfer it to a plate.
03 -
Toss mushrooms, celery, garlic, and shallots into the pot. Stir and cook until the mushrooms give off their juices. Sprinkle in the sage, parsley, and the rest of the salt and pepper.
04 -
Dust the vegetables with flour. Pour in the white wine to loosen anything stuck to the pot. Slowly mix in the chicken stock until the sauce becomes a little thicker, like a thin gravy.
05 -
Place the potatoes into the sauce and set the chicken on top. Bake for 40-45 minutes until the chicken reaches 165°F (74°C).
06 -
Take off the heat and mix in the cream. Cover and let it sit for 10 minutes before serving.
# Notes:
01 -
You can use either a whole chicken or specific cuts
02 -
The sauce should have a thin gravy-like texture
03 -
Resting time before serving is crucial for flavor