Chicken Herbs White Wine (Print Version)
# Ingredients:
→ Meat
01 -
1 full chicken cut into 8 parts (or 4 bone-in chicken breasts or 6 skin-on thighs)
→ Seasonings
02 -
1 teaspoon black pepper, split
03 -
1 tablespoon (12g) kosher salt, split
04 -
2 teaspoons fresh or dried parsley (finely chopped)
05 -
1 tablespoon (4g) fresh or dried sage (finely chopped)
→ Vegetables & Aromatics
06 -
1 lb (454g) baby golden potatoes, halved
07 -
3 cloves of garlic, minced
08 -
2 medium celery stalks, diced
09 -
3 diced shallots
10 -
1 cup (236g) halved brown mushrooms
→ Sauce Ingredients
11 -
1/4 cup heavy cream
12 -
2 cups (480ml) chicken broth
13 -
1/2 cup (120ml) dry white wine
14 -
1/4 cup (32g) all-purpose flour
15 -
3 tablespoons (44g) salted butter
# Instructions:
01 -
Set your oven to 325°F (163°C). Dry the chicken and season it with 2 teaspoons of the salt and 1/2 teaspoon of pepper. Get some under the skin too.
02 -
Heat butter in a Dutch oven on medium-high. Brown each side of the chicken for 3-5 minutes, then move it to a plate.
03 -
Toss in garlic, mushrooms, celery, and shallots. Cook until the mushrooms release their liquid. Mix in the sage, parsley, and the last bits of salt and pepper.
04 -
Stir the flour into the veggies. Deglaze by pouring in the wine. Slowly mix in the broth while stirring until you’ve got a pourable sauce.
05 -
Drop the potatoes into the sauce and put the chicken on top. Bake for 40-45 minutes or until the chicken hits 165°F (74°C).
06 -
Take it off the heat, mix in the cream, and let it sit covered for 10 minutes before digging in.
# Notes:
01 -
You can pick whole chicken parts or use specific cuts.
02 -
Aim for a thin gravy consistency for the sauce.
03 -
Let it rest a bit before you serve it.