Herb Roasted Chicken Sauce (Print Version)

# Ingredients:

→ Protein

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

→ Seasoning

02 - 1 tbsp kosher salt, divided
03 - 1 tsp black pepper, divided

→ Dairy

04 - 3 tbsp salted butter
05 - 1/4 cup cream

→ Vegetables and Aromatics

06 - 1 cup brown mushrooms, halved
07 - 3 shallots, diced
08 - 2 medium stalks celery, chopped
09 - 3 cloves garlic, minced

→ Herbs

10 - 1 tbsp dried or fresh sage, minced
11 - 2 tsp dried or fresh parsley, minced

→ Dry Ingredients

12 - 1/4 cup all-purpose flour

→ Liquids

13 - 1/2 cup dry white wine
14 - 2 cups chicken stock

→ Vegetables

15 - 1 lb baby yellow potatoes, halved

# Instructions:

01 - Preheat your oven to 325° F (163° C).
02 - Pat the chicken pieces dry and set them on a plate. Combine 2 teaspoons of salt and 1/2 teaspoon of pepper in a small dish. Rub this mixture all over the chicken, including under the skin.
03 - In a dutch oven, melt the butter over medium-high heat. Add the seasoned chicken pieces and brown for about 3 to 5 minutes per side. Remove the chicken from the pot and set aside.
04 - Add the mushrooms, shallots, celery, and garlic to the pot. Stir to coat the vegetables in the butter. Once the mushrooms release their juices, season with the remaining salt, pepper, sage, and parsley. Cook for about 7 minutes until the mushrooms soften and the shallots become translucent.
05 - Sprinkle the flour over the vegetables and toss to coat. Pour in the white wine, deglazing the pot by scraping any browned bits from the bottom. Gradually add the chicken stock, stirring continuously to thicken the sauce to a thin gravy consistency. This should take about 5 minutes.
06 - Add the halved potatoes to the sauce and stir. Place the browned chicken pieces on top of the vegetables.
07 - Transfer the pot to the preheated oven and roast for 40 to 45 minutes, or until the chicken reaches an internal temperature of 165° F (74° C).
08 - Remove the pot from the oven and stir the cream into the sauce. Cover the pot with a lid or foil and let it rest for at least 10 minutes before serving.
09 - Serve the dish hot, ensuring each serving includes chicken, potatoes, and mushrooms covered in the wine sauce.

# Notes:

01 - Allow the dish to rest for 10 minutes after cooking for optimal flavor and texture.

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