Herb Roasted Chicken White Wine (Print)
Tender chicken and potatoes simmered with mushrooms, fresh herbs, and cream in a white wine sauce for a cozy meal.
# Ingredients:
→ Main Ingredients
01 -
1 whole chicken, divided into 8 pieces, or 4 skin-on chicken breasts, or 6 bone-in, skin-on chicken thighs
02 -
12 g kosher salt, divided
03 -
1 tsp black pepper, divided
04 -
44 g salted butter
05 -
236 g brown mushrooms, halved
06 -
3 shallots, diced
07 -
2 medium stalks celery, chopped
08 -
3 cloves garlic, minced
09 -
4 g dried or fresh sage, minced
10 -
2 tsp dried or fresh parsley, minced
11 -
32 g all-purpose flour
12 -
120 ml dry white wine
13 -
480 ml chicken stock
14 -
454 g baby yellow potatoes, halved
15 -
60 ml cream
# Steps:
01 -
Preheat the oven to 163° C (325° F).
02 -
Pat chicken pieces dry and place on a plate. Mix 2 teaspoons salt with 0.5 teaspoon black pepper, then rub this mixture thoroughly over and under the skin of the chicken.
03 -
Melt butter over medium-high heat in a 3–5 litre dutch oven. Sear the chicken pieces on both sides until browned, approximately 3–5 minutes per side. Remove chicken and set aside.
04 -
Add mushrooms, shallots, celery, and garlic to the pot, stirring to coat in residual butter. Cook until mushrooms release liquid and vegetables soften, about 7 minutes. Season with remaining salt, pepper, sage, and parsley.
05 -
Sprinkle flour evenly over sautéed vegetables and toss to combine. Pour in white wine to deglaze the pot, scraping any caramelized bits from the bottom.
06 -
Gradually add chicken stock, about 240 ml at a time, stirring continuously. Allow sauce to come to a boil and thicken to a light gravy consistency, approximately 5 minutes.
07 -
Stir potatoes into the sauce, then place browned chicken pieces atop the vegetables and sauce mixture.
08 -
Transfer the entire pot to the preheated oven and roast for 40–45 minutes, or until the chicken reaches an internal temperature of 74° C (165° F).
09 -
Remove the pot from the oven and stir in the cream. Cover with a lid or foil and allow the dish to rest for at least 10 minutes.
10 -
Serve hot, ensuring each portion includes chicken, potatoes, and mushrooms generously coated in the white wine sauce.
# Notes:
01 -
Resting the dish before serving allows the flavors to meld and keeps the meat succulent.