Herb Roasted Chicken Wine Sauce (Print-Friendly Version)

Juicy chicken, mushrooms, and herbs in a rich white wine sauce for a cozy, flavorful dinner.

# What You’ll Need to Make This:

→ Chicken and Seasonings

01 - 1 whole chicken (cut into 8 pieces) or 4 skin-on chicken breasts or 6 bone-in, skin-on thighs
02 - 12 g kosher salt, divided
03 - 1 tsp black pepper, divided

→ Main Components

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

# How to Prepare:

01 - Preheat oven to 163°C.
02 - Pat chicken dry. Mix 2 teaspoons salt with 1/2 teaspoon pepper and rub over and under chicken skin.
03 - Melt butter in a large dutch oven over medium-high heat. Brown chicken on all sides for 3–5 minutes per side. Remove chicken and set aside.
04 - Add mushrooms, shallots, celery, and garlic to the dutch oven. Sauté until mushrooms release juices and shallots are translucent, about 7 minutes.
05 - Season vegetables with remaining 1 teaspoon salt, remaining 1/2 teaspoon pepper, sage, and parsley. Sprinkle flour and toss to coat.
06 - Pour in white wine to deglaze, scraping up any browned bits. Gradually add chicken stock in two additions, stirring constantly. Bring to a gentle boil and simmer until the sauce resembles thin gravy, about 5 minutes.
07 - Stir potatoes into the sauce. Nestle browned chicken pieces on top of the vegetables and sauce.
08 - Cover with lid or foil. Transfer dutch oven to preheated oven and roast for 40–45 minutes, or until the chicken reaches an internal temperature of 74°C.
09 - Remove from oven. Stir cream into the sauce. Cover and let rest for 10 minutes before serving.
10 - Serve hot, ensuring each portion includes chicken, potatoes, mushrooms, and velvety sauce.

# Extra Tips:

01 - For deeper flavor, allow the chicken to rest in seasoning for 20 minutes before browning.

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