Chicken With Herb Wine Sauce (Print Version)
# Ingredients:
→ Chicken
01 -
1 whole chicken cut into 8 pieces (or try 4 pieces with skin-on breasts or 6 thighs with bones)
02 -
1 tablespoon kosher salt, spread out
03 -
1 teaspoon black pepper, spread out
04 -
3 tablespoons salted butter
→ Vegetables
05 -
1 cup brown mushrooms, cut in half
06 -
3 shallots, chopped small
07 -
2 medium stalks celery, cut up
08 -
3 cloves garlic, finely chopped
09 -
1 pound tiny yellow potatoes, sliced in half
→ Sauce
10 -
1/4 cup regular flour
11 -
1/2 cup dry white wine
12 -
2 cups chicken stock
13 -
1/4 cup cream
14 -
1 tablespoon fresh chopped sage
15 -
2 teaspoons chopped parsley
# Instructions:
01 -
Heat your oven to 325°F. Rub salt and pepper all over the chicken, getting some under the skin too.
02 -
Heat up the butter in a Dutch oven on medium-high. Cook chicken till golden, about 3-5 minutes each side. Take it out and put aside.
03 -
Throw in mushrooms, shallots, celery and garlic. Let them cook until mushrooms get juicy, roughly 7 minutes. Mix in herbs and spices.
04 -
Sprinkle in flour, then pour wine to scrape up the tasty bits. Slowly pour in stock while stirring until it looks like a thin gravy.
05 -
Add the potatoes, place chicken on top. Bake for 40-45 minutes until chicken hits 165°F. Add cream at the end and let sit 10 minutes before you dig in.
# Notes:
01 -
You can swap in different chicken pieces if you want
02 -
Save the cream for the last step so it won't curdle
03 -
Letting it rest makes the meat extra juicy