Ingredients
Scale
- 1 whole chicken divided into 8 pieces, or about 4 skin-on chicken breasts or 6 bone-in, skin-on thighs
- 1 tbsp (12 g) kosher salt, divided
- 1 tsp black pepper, divided
- 3 tbsp (44 g) salted butter
- 1 cup (236 g) brown mushrooms, halved
- 3 shallots, diced
- 2 medium stalks celery, chopped
- 3 cloves garlic, minced
- 1 tbsp (4 g) dried or fresh sage, minced
- 2 tsp dried or fresh parsley, minced
- 1/4 cup (32 g) all-purpose flour
- 1/2 cup (120 ml) dry white wine
- 2 cups (480 ml) chicken stock
- 1 lb (454 g) baby yellow potatoes, halved
- 1/4 cup cream
Instructions
- Preheat your oven to 325° F (163° C).
- Pat the chicken pieces dry and set them on a plate. Combine 2 tsp salt and 1/2 tsp pepper. Rub all over the chicken and under the skin.
- In a dutch oven, melt butter over medium-high heat. Brown chicken 3-5 mins per side, then remove and set aside.
- Add mushrooms, shallots, celery, and garlic to skillet. Cook until mushrooms release juice. Season with remaining salt, pepper, sage, and parsley.
- When veggies are softened (~7 mins), sprinkle flour over them and toss. Pour in white wine to deglaze, scraping pot edges.
- Slowly add chicken stock, stirring constantly. Boil until sauce thickens (~5 mins).
- Add potatoes, stir, then top with chicken. Roast in oven 40-45 mins until internal temp 165° F (74° C).
- Remove from heat, stir in cream. Cover and rest at least 10 mins before serving.
- Serve hot with chicken, potatoes, and mushrooms in creamy wine sauce.
- Prep Time: 10 minutes
- Cook Time: 90 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American