Creamy Herb Roasted Chicken Dinner (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 whole chicken divided into 8 pieces (or 4 skin-on breasts or 6 bone-in, skin-on thighs)
02 -
3 tablespoons salted butter (44g)
03 -
1 cup fresh brown mushrooms, halved (236g)
04 -
3 shallots, finely diced
05 -
2 medium celery stalks, chopped
06 -
3 cloves garlic, minced
07 -
1 pound baby yellow potatoes, halved (454g)
→ Seasonings & Sauce
08 -
1 tablespoon kosher salt, divided (12g)
09 -
1 teaspoon black pepper, divided
10 -
1 tablespoon fresh or dried sage, minced (4g)
11 -
2 teaspoons fresh or dried parsley, minced
12 -
1/4 cup all-purpose flour (32g)
13 -
1/2 cup dry white wine (120ml)
14 -
2 cups chicken stock (480ml)
15 -
1/4 cup heavy cream
# Instructions:
01 -
Start by preheating your oven to a cozy 325°F (163°C).
02 -
Pat your chicken pieces until they're nice and dry, then place them on a plate. Mix 2 teaspoons of salt with 1/2 teaspoon pepper in a small bowl. Gently rub this seasoning all over the chicken, making sure to get some under the skin for extra flavor.
03 -
Get your dutch oven (3-5 quart) going over medium-high heat and melt that butter. Once it's hot, add your seasoned chicken and let it brown beautifully on both sides, about 3-5 minutes each. When it's golden, set it aside on a plate.
04 -
In the same pot, toss in your mushrooms, shallots, celery, and garlic. Let them get cozy in that flavorful butter. The mushrooms will first drink up all the liquid, then release their own juices. At this point, sprinkle in the remaining salt and pepper, sage, and parsley. Cook until the mushrooms are tender and shallots are translucent, about 7 minutes.
05 -
Dust the vegetables with flour and give everything a good toss. Pour in the wine and scrape up all those tasty browned bits from the bottom. Gradually add the chicken broth, about a cup at a time, stirring constantly until you've got a sauce that's slightly thickened, like a thin gravy (about 5 minutes).
06 -
Add your halved potatoes to the sauce, give it a stir, then nestle the chicken pieces on top. Pop the whole pot into your preheated oven and let it roast for 40-45 minutes, or until your chicken reaches 165°F (74°C).
07 -
Take the pot out of the oven and stir in the cream. Cover it up and let all those flavors mingle for at least 10 minutes before serving.
08 -
Dish it up hot, making sure everyone gets some chicken, potatoes, and mushrooms, all draped in that luxurious wine sauce.
# Notes:
01 -
This cozy dish combines tender, juicy chicken with fresh herbs and a velvety white wine cream sauce - perfect for family dinners or special occasions.