Description
A comforting dish featuring juicy chicken in a velvety white wine sauce with mushrooms and potatoes.
Ingredients
- 1 whole chicken divided into 8 pieces or about 4 skin-on chicken breasts or 6 bone-in, skin-on thighs
- 1 tbsp kosher salt, divided
- 1 tsp black pepper, divided
- 3 tbsp salted butter
- 1 cup brown mushrooms, halved
- 3 shallots, diced
- 2 medium stalks celery, chopped
- 3 cloves garlic, minced
- 1 tbsp dried or fresh sage, minced
- 2 tsp dried or fresh parsley, minced
- 1/4 cup all-purpose flour
- 1/2 cup dry white wine
- 2 cups chicken stock
- 1 lb baby yellow potatoes, halved
- 1/4 cup cream
Instructions
- Preheat your oven to 325°F (163°C).
- Pat the chicken pieces dry and rub with a mixture of 2 teaspoons salt and 1/2 teaspoon pepper.
- In a Dutch oven, melt butter over medium-high heat, brown the chicken on both sides, then set aside.
- Add mushrooms, shallots, celery, and garlic to the pot, season with remaining salt, pepper, sage, and parsley; cook until mushrooms soften.
- Sprinkle flour over vegetables, stir, then deglaze with white wine.
- Gradually add chicken broth, stirring until thickened.
- Stir in potatoes, place chicken on top, cover, and roast in the oven for 40-45 minutes until chicken reaches 165°F (74°C).
- Let rest for 10 minutes before serving.
Notes
Serve family-style with fresh herbs on top and pair with green salad or crusty bread.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Oven Roasting
- Cuisine: American