Herb Roasted Chicken Wine Sauce (Print Version)

# Ingredients:

→ Chicken

01 - 1 whole chicken divided into 8 pieces (or 4 skin-on breasts or 6 bone-in thighs)
02 - 1 tablespoon kosher salt, divided
03 - 1 teaspoon black pepper, divided
04 - 3 tablespoons salted butter

→ Vegetables

05 - 1 cup brown mushrooms, halved
06 - 3 shallots, diced
07 - 2 medium stalks celery, chopped
08 - 3 cloves garlic, minced
09 - 1 pound baby yellow potatoes, halved

→ Sauce

10 - 1/4 cup all-purpose flour
11 - 1/2 cup dry white wine
12 - 2 cups chicken stock
13 - 1/4 cup cream
14 - 1 tablespoon sage, minced
15 - 2 teaspoons parsley, minced

# Instructions:

01 - Preheat oven to 325°F. Season chicken with salt and pepper mixture under and over skin.
02 - Melt butter in Dutch oven over medium-high. Brown chicken 3-5 minutes per side. Remove and set aside.
03 - Add mushrooms, shallots, celery, garlic. Cook until mushrooms release juices, about 7 minutes. Add herbs and seasonings.
04 - Add flour, then wine to deglaze. Gradually add stock, stirring until thickened like thin gravy.
05 - Add potatoes, top with chicken. Roast 40-45 minutes until chicken reaches 165°F. Stir in cream and rest 10 minutes before serving.

# Notes:

01 - Can use chicken parts instead of whole chicken
02 - Add cream at end to prevent curdling
03 - Let rest for juiciest results

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