Chicken Herb Wine Sauce (Print Version)
# Ingredients:
→ Chicken
01 -
1 tablespoon kosher salt (split for use)
02 -
1 whole chicken cut into 8 pieces, or opt for 4 skin-on breasts or 6 bone-in thighs
03 -
3 tablespoons of salted butter
04 -
1 teaspoon of black pepper, split for seasoning
→ Vegetables
05 -
3 cloves garlic, finely chopped
06 -
3 shallots, finely diced
07 -
1 cup of brown mushrooms, split in half
08 -
2 celery stalks, roughly chopped
09 -
1 pound baby potatoes, cut in halves
→ Sauce
10 -
1/4 cup cream (used last)
11 -
1/4 cup basic flour
12 -
2 teaspoons parsley, finely minced
13 -
2 cups chicken broth
14 -
1 tablespoon fresh sage, finely minced
15 -
1/2 cup dry white wine
# Instructions:
01 -
Set oven to 325°F. Rub salt and pepper mix below and above the chicken skin.
02 -
On medium-high heat, melt butter in a Dutch oven. Sear chicken for 3-5 minutes per side. Take it out and keep aside.
03 -
Toss celery, mushrooms, garlic, and shallots into the pot. Stir and cook until the mushrooms start releasing water, about 7 minutes. Mix in herbs and spices.
04 -
Stir in the flour, followed by wine to scrape up the bits stuck on the bottom. Slowly pour in the broth while stirring until it thickens slightly like a watery gravy.
05 -
Dump potatoes in, arrange chicken on top, then bake for 40-45 minutes till chicken hits 165°F internally. Finally, stir in cream and let everything cool for 10 minutes before serving.
# Notes:
01 -
You can swap a whole chicken for smaller pieces.
02 -
Add the cream at the very end so it won't curdle.
03 -
Rest the dish after cooking so it stays juicy.