Herb Roasted Chicken White Wine (Print Version)

# Ingredients:

→ Poultry

01 - 1 whole chicken, divided into 8 pieces or 4 skin-on chicken breasts or 6 bone-in, skin-on thighs

→ Vegetables

02 - 1 cup (236 g) brown mushrooms, halved
03 - 3 shallots, diced
04 - 2 medium stalks celery, chopped
05 - 3 cloves garlic, minced
06 - 1 lb (454 g) baby yellow potatoes, halved

→ Herbs & Seasonings

07 - 1 tbsp (12 g) kosher salt, divided
08 - 1 tsp black pepper, divided
09 - 1 tbsp (4 g) dried or fresh sage, minced
10 - 2 tsp dried or fresh parsley, minced

→ Sauce & Other

11 - 3 tbsp (44 g) salted butter
12 - 1/4 cup (32 g) all-purpose flour
13 - 1/2 cup (120 ml) dry white wine
14 - 2 cups (480 ml) chicken stock
15 - 1/4 cup cream

# Instructions:

01 - Set the oven to 163° C. Ensure the oven rack is centred.
02 - Pat chicken pieces dry. Mix 2 teaspoons salt and 1/2 teaspoon pepper; rub mixture over and under the chicken skin. Let rest on a plate.
03 - In a 3 to 5 litre Dutch oven, melt the butter over medium-high heat. Add seasoned chicken pieces and brown evenly, about 3–5 minutes per side. Remove browned chicken and set aside.
04 - To the same pot, add mushrooms, shallots, celery, and garlic. Stir to coat in the remaining butter. Sauté until mushrooms release their juices and shallots turn translucent, about 7 minutes. Season with remaining salt, pepper, sage, and parsley.
05 - Sprinkle the flour over the sautéed vegetables and toss to coat evenly. Pour in the white wine to deglaze the pot, scraping up any bits from the bottom.
06 - Slowly pour in chicken stock, roughly 240 ml at a time, stirring continuously. Bring to a simmer, allowing the sauce to thicken to a thin gravy consistency, about 5 minutes.
07 - Return browned chicken and add halved potatoes to the pot. Cover and transfer to the oven. Roast until chicken reaches 75° C internal temperature and potatoes are tender, about 80 minutes.
08 - Remove pot from oven and stir in cream. Adjust seasoning to taste. Serve hot, garnished with additional parsley if desired.

# Notes:

01 - Allow the chicken to rest in the sauce for a few minutes before serving for optimal flavour and tenderness.

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