Herb Roasted Chicken (Printable Version)
Juicy chicken with garlic, herbs, mushrooms, and baby potatoes cooked in a velvety wine sauce.
# Ingredients Required:
→ Poultry
01 -
1 whole chicken cut into 8 pieces or 4 skin-on breasts or 6 bone-in, skin-on thighs
→ Seasoning
02 -
12 g kosher salt, divided
03 -
1 tsp black pepper, divided
→ Fat
04 -
44 g salted butter
→ Vegetables
05 -
236 g brown mushrooms, halved
06 -
3 shallots, diced
07 -
2 medium celery stalks, chopped
08 -
3 garlic cloves, minced
→ Herbs
09 -
4 g dried or fresh sage, minced
10 -
2 tsp dried or fresh parsley, minced
→ Thickening agents
11 -
32 g all-purpose flour
→ Liquids
12 -
120 ml dry white wine
13 -
480 ml chicken stock
14 -
60 ml cream
→ Starch
15 -
454 g baby yellow potatoes, halved
# Guide to Cooking:
01 -
Heat oven to 163° C.
02 -
Pat chicken pieces dry. Combine 2 tsp salt and 0.5 tsp pepper; rub all over outside and beneath skin.
03 -
Melt butter in a 2.8 to 4.7 L Dutch oven over medium-high heat. Brown chicken 3 to 5 minutes per side. Remove and set aside.
04 -
Add mushrooms, shallots, celery, and garlic to the pot; stir to coat in butter. Cook until mushrooms release and reabsorb moisture, about 7 minutes. Season with remaining 1 tsp salt, 0.5 tsp pepper, sage, and parsley.
05 -
Sprinkle flour on vegetables and toss. Pour in white wine, deglazing pot and scraping bits. Gradually add chicken stock in 240 ml portions, stirring constantly until sauce thickens to a thin gravy, about 5 minutes.
06 -
Stir halved potatoes into sauce. Arrange chicken pieces on top.
07 -
Place pot in oven and roast 40 to 45 minutes until internal chicken temperature reaches 74° C.
08 -
Remove pot from oven, stir in cream, cover, and let rest at least 10 minutes before serving.
# Extra Suggestions:
01 -
Resting the dish enhances flavor absorption and juiciness.